Cuban Ropa Vieja Shredded Beef (Slow Cooker)
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side."Most excellent. Added it to out dinner rotation. I did However use 7 bone rosy instead. It was cheat and it turned out great. Also cooked it a good 10 hrs on low made all the difference. " - Savemilo2005
Yield: 6 Servings Ready in 10 hours, 10 minutes
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Verified by stevemur
|1 tablespoonvegetable oil|
|2 poundsbeef flank steak|
|1 cupbeef broth|
|8 ouncestomato sauce|
|1 smallonion; sliced|
|1 green bell pepper; seeded and sliced into strips|
|2 clovesgarlic; chopped|
|6 ouncestomato paste|
|1 teaspoonground cumin|
|1 teaspoonchopped fresh cilantro|
|1 tablespoonolive oil|
|1 tablespoonwhite vinegar|
Cuban Ropa Vieja Shredded Beef (Slow Cooker) Preparation
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 a 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 blended. 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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