Description
Fork-tender strands of pull apart flank steak simmering in a spicy tomato sauce make this slow cooker Cuban Ropa Vieja something you should not miss.
Ingredients
Units
Scale
- 2 lb. flank steak
- 1 yellow onion, diced
- 1 teaspoon garlic, minced
- 1 can (28 oz.) diced tomatoes, undrained
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 jalapeno, seeded and thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1 bay leaf
- 1/2 cup green olives, halved
- Salt and pepper to taste
- 2 teaspoons capers (optional)
- 1 tablespoon cilantro, chopped (optional)
Instructions
- Season the flank steak with salt and pepper.
- Combine the onions, garlic, tomatoes, bell peppers, jalapeno and spices in the slow cooker.
- Add flank steak, cover and cook on low for 8 hours.
- Remove meat and let it rest 10 minutes.
- Discard bay leaf and stir in olives, capers (optional) and 1 tablespoon cilantro (optional) into the sauce.
- Shred the meat with two forks into fine strips.
- Return the meat to the sauce, stir to mix and season with salt and pepper.
- Serve hot over steamed white rice, Cuban-style yellow rice or warm tortillas.
Notes
Try this updated, more authentic tasting slow cooker ropa vieja recipe.
- Prep Time: 15 mins
- Cook Time: 8 hours