Tender Cuban Beef (Print Version)
# Ingredients:
→ Meat & Base
01 -
2 cups beef stock
02 -
2 pounds of flank steak
03 -
A couple of tablespoons of vegetable oil for browning
→ Sauce Components
04 -
1 tablespoon of vinegar
05 -
2 tablespoons of olive oil
06 -
1 cup of canned tomato sauce
07 -
2 tablespoons of thick tomato paste
→ Vegetables & Seasonings
08 -
1 medium-sized onion, cut into slices
09 -
A quarter cup of fresh cilantro, chopped
10 -
1 big bell pepper, sliced thin
11 -
4 chopped garlic cloves
12 -
1 teaspoon of cumin powder
# Instructions:
01 -
In a big pan, warm up the vegetable oil over medium-high heat. Toss in the flank steak once the oil is hot, and cook until each side is browned nicely—about 4 minutes per side. This helps form a flavorful outer layer.
02 -
Place the browned flank steak into your slow cooker. Pour the beef stock and tomato sauce over it. Gently stir in the tomato paste until it's mixed well.
03 -
Toss the bell pepper slices, onion, minced garlic, ground cumin, fresh cilantro, olive oil, and vinegar into the slow cooker. Stir lightly to spread everything around the beef evenly.
04 -
Put the lid on the slow cooker and let it cook. Set it on Low for 8-10 hours, or High for about 4. The steak is ready when it's soft enough to pull apart with a fork.
05 -
Once the meat is done, shred it right in the slow cooker with a couple of forks. Stir it all together with the sauce and cooked veggies, then serve warm.
# Notes:
01 -
The dish is called Ropa Vieja, which means 'old clothes' in Spanish, because the shredded meat looks like torn fabric.
02 -
Pairs perfectly with white rice, black beans, and some sweet fried plantains for a classic Cuban meal.