Slow Cooker Cuban Ropa Vieja
Classic Cuban braised flank steak slow-cooked in a savory tomato sofrito with olives and peppers until it shreds into tender, flavorful strands. Serve over white rice with black beans for an authentic island meal.
Ingredients
- 2 lbs flank steak
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 garlic cloves, minced
- 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth (gluten-free)
- 1/2 cup dry white wine (or extra beef broth)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pimiento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 2 bay leaves
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over high heat. Pat 2 lbs flank steak dry, season with 1 tsp salt and 1/2 tsp black pepper, and sear 2-3 minutes per side until browned. Transfer to the slow cooker.
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2
Add 1 large thinly sliced yellow onion, 1 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper to the skillet; cook 3 minutes over medium heat. Add 6 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more. Transfer to the slow cooker.
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3
Pour 14 oz crushed tomatoes, 1 cup beef broth (gluten-free), and 1/2 cup dry white wine (or extra beef broth) over the beef. Add 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, and 2 bay leaves.
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4
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef shreds easily with two forks and reaches an internal temperature of 190°F (88°C) for proper shredding tenderness.
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5
Remove the beef and shred with two forks. Remove and discard the bay leaves. Stir in 1/2 cup sliced pimiento-stuffed green olives and 2 tbsp drained capers. Return shredded beef to the slow cooker and stir to combine.
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6
Serve over white rice garnished with 1/4 cup chopped fresh cilantro.