Ropa vieja
Ingredients
Seared Beef:
- 2–2.5 lbs beef chuck roast or flank steak
- 6 whole cloves garlic (3 for inserting, 3 for slicing)
- 1 tbsp oil
- Salt and pepper, to taste
For the Ropa Vieja:
- 2 cans (8 oz each) tomato sauce
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 can (4 oz) chopped green chilies
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp salt
- 1 tbsp ground cumin
- 1 tbsp white vinegar
- ½ tsp red pepper flakes
- ½ cup beef broth (for pressure cooker only)
- ¼ cup chopped cilantro + more for serving
Utensils
- Large skillet or pressure cooker
- Slow cooker (optional, 6-quart or 3-quart)
- Paring knife
- Wooden spoon
- Forks for shredding
Information
Cost: $$$
Preparation time: 8 hours (slow cooker)
Yield: 6 servings (300g each)
Preparation Method
Sear the Meat
- Using a paring knife, make 3 small cuts in the beef roast. Insert 1 garlic clove into each cut.
- Season the meat generously with salt and pepper.
- Heat oil in a large skillet or sauté pan (if using a pressure cooker). Sear the beef for 5 minutes on each side until browned. Do not cover the pan.
Cook in the Slow Cooker
- Slice the remaining 3 garlic cloves and add to the slow cooker along with all remaining ingredients.
- Cover and cook on low for 7–8 hours.
Shred and Finish
- Shred the beef with two forks and stir to combine. If not tender enough, cook longer as needed.
- Taste and adjust seasonings with additional salt and pepper.
To Serve
- Serve over rice with Cuban-style black beans, topped with cilantro and lime wedges.
- Alternatively, use the shredded beef in burritos, quesadillas, or tacos.