Ropa Vieja
Ropa Vieja
Section titled “Ropa Vieja”Description
Section titled “Description”A Cuban braised flank steak slow-cooked until it shreds into tender strips. Simple to prep — everything goes into the slow cooker and the meat does the work over time.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| flank steak | 907g (2 lbs) |
| canola oil | 14g (1 tbsp) |
| garlic cloves | x3 |
| red bell pepper, large wedges | x1 |
| green bell pepper, large wedges | x1 |
| yellow onion, wedges | x2 |
| green olives, sliced | 30–60g (¼–½ cup) |
| fresh cilantro, chopped | 8g (½ cup) |
| lime, cut into wedges | x1 |
| bay leaf | x1 |
| ground cumin | 2.5g (1 tsp) |
| dried oregano | 1g (1 tsp) |
| adobo seasoning | 5g (2 tsp) |
| kosher salt and black pepper | to taste |
| tomato paste | 170g (1 can / 6 oz) |
| low-sodium beef broth | 240ml (1 cup) |
| red wine vinegar | 60ml (¼ cup) |
| white vinegar | 15ml (1 tbsp) |
| Items |
|---|
| slow cooker |
| skillet (optional, for searing) |
| scale or measuring cups/spoons |
| two forks (for shredding) |
Recipe
Section titled “Recipe”-
Optional sear: Heat a skillet over high heat with the canola oil. Sear the flank steak for about 5 minutes per side until a crust forms, then transfer to the slow cooker. Skip this step if you’re short on time — the steak will still be tender without it.
-
Add all remaining ingredients to the slow cooker on top of the steak.
-
Cook on high for 3 hours or low for 6 hours.
-
In the last hour (high) or last 2 hours (low), use two forks to pull the meat apart into strips and stir to incorporate with the sauce.
-
Discard the bay leaf. Taste and adjust salt and pepper as needed. Serve with rice and lime wedges.