Ropa Vieja Crockpot Recipe
This Ropa Vieja Crockpot Recipe is Cuban comfort food at its finest! Tender shredded beef cooked in a rich tomato sauce with peppers, onions, olives and smoky spices. Serve with rice and savory stewed black beans for a perfect meal! A true Cuban classic!
Servings: 6
Calories: 307kcal
Ingredients
Flank Steak
- 2 lbs flank steak cut into large chunks
- 1 large onion cut in half
- 1 bay leaf
- 2 large beef bouillon
- 1 teaspoon salt
- 2 large garlic cloves
Veggies and Seasonings
- ¾ cup tomato sauce
- 1½ tablespoons olive oil
- ¼ cup dry red wine
- 5 teaspoons garlic puree or minced garlic
- 1 large onion rinsed and sliced
- 1 green bell pepper rinsed and sliced
- 1 red or yellow bell pepper rinsed and sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ⅛ teaspoon cumin
- ½ cup pimiento stuffed olives
- ½ cup cilantro rinsed and coarsely chopped
- salt and pepper to taste
- 1-2 limes optional (serve a wedge per serving)
Instructions
Crockpot Instructions
- Add all ingredients to the crockpot with 2 cups of water. Cook on high for 4 hours. For a slower cook, set to low for 6-7 hours.
- Once done, gently shred the beef if needed with two forks. Top with more cilantro and serve.
- Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Instant Pot Instructions
- Add the beef to the Instant Pot along with the onion, garlic, bay leaf, beef bouillon, and 4 cups of water. Cook on high pressure for 30 minutes.
- Once done, remove the beef and set the broth aside. Shred the beef with two forks and set it aside until ready to use.
Cooking the Ropa Vieja
- In a large, deep skillet or pot over medium low heat, add the oil, tomato sauce, and garlic. Stir and cook for 1 minute.
- Add the wine and 1 cup of the reserved broth. Simmer for 10 minutes.
- Add the peppers, onions, olives, bay leaf and seasonings. Stir and cook for 5 minutes.
- Add the shredded beef with 1 ½ cups of the reserved broth. Stir and simmer for 25 minutes.
- After 25 minutes, taste for salt and pepper, add more if needed. Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Stovetop Instructions
- Over medium heat, add the beef to a medium size pot along with the onion, garlic, bay leaf, beef bouillon, and enough water to cover. Cook for 2½ hours or until flank steak is fork tender.
- Once done, remove the beef and reserve the broth. Shred the beef with two forks and set it aside until ready to use.
Making the Sauce Over Stovetop
- In a medium pot, over medium low heat, add the oil, tomato sauce, and garlic. Stir and cook for 1 minute.
- Add the wine and 1 cup of the reserved broth. Simmer for 10 minutes.
- Add the peppers, onions, olives, bay leaf and seasonings. Stir and cook for 5 minutes.
- Add the shredded beef with 1 ½ cups of the reserved broth. Stir and simmer for 25 minutes.
- After 25 minutes, taste for salt and pepper, add more if needed. Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Notes
Recipe Notes:
Beef Substitute: If you cannot find flank steak, you can also use brisket or chuck roast.
Storing Leftovers: To store leftovers, store in the pot or skillet cooked in or in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 6 | Calories: 307kcal | Carbohydrates: 11g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 795mg | Potassium: 793mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 3mg