Cuban Ropa Vieja

Cuban Ropa Vieja created by JackieOhNo

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes.

Ready In:
4hrs 15mins
Serves:
Units:

ingredients

directions

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to slow cooker.
  • Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
  • Stir until well blendedl.
  • Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
  • When ready to serve, shred meat, and serve with tortillas or rice.
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RECIPE MADE WITH LOVE BY

@Lavender Lynn
Contributor
@Lavender Lynn
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"This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes."
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  1. ColoradoCooking
    YUMMY! *I used London broil (floured with s&p and then browned). After reading the reviews I added chopped jalapeno and upped the seasonings. BTW – the leftovers made killer soft tacos!
    • Review photo by ColoradoCooking
    Reply
  2. DailyInspiration
    This was fabulous -- It made such a delicious meal tonight. The only change I made was to use a chuck roast vs. flank steak. It shredded perfectly and the sauce/onions/peppers were delicious. Served this over rice with a side salad and some maduros. Awesome meal. : )
    Reply
  3. JackieOhNo
    Cuban Ropa Vieja Created by JackieOhNo
    Reply
  4. JackieOhNo
    I made this exactly as posted, cooking on low for 8 hours. The meat shredded beautifully. Very flavorful and real comfort food. Served over yellow rice. Made by a Feed Bag for Susie’s World Tour 2019.
    Reply
  5. Minnie F.
    I am 100% Cuban, and cilantro is not used in ANY Cuban cuisine. This version tasted good, but tastes NOTHING like traditional ropa vieja. To those who do not know, Puerto Rican, Mexican, Dominican, Peruvian, and Cuban food are not at all the same. They use different spices, and flavor profiles. It is beyond insulting that so many don't know the different. Cilantro? Really? Google even knows better.
    Replies 4
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