Cuban Ropa Vieja

This slow-cooked Cuban classic features tender shredded flank steak simmered in a rich tomato-based sauce with peppers, onions, and bold seasonings. Perfect served over rice or with fried plantains for a comforting, flavorful meal.

Yield: about 4-6 servings
Prep Time: about 10 minutes
Cook Time: about 4 hours
Special Equipment: Slow Cooker

Ingredients

• 1 tablespoon vegetable oil

• 2 pounds beef flank steak

• 1 cup beef broth

• One 8 oz can tomato sauce

• One 6 oz can tomato paste

• 1 green bell pepper, seeded and sliced into strips

• 1 small onion, sliced

• 2 cloves garlic, chopped

• 1 teaspoon ground cumin

• 1 teaspoon chopped fresh cilantro

• 1 tablespoon olive oil

• ⅛ cup white wine

Directions

1. Heat vegetable oil in a large skillet or dutch oven over medium-high heat. Sear the flank steak until browned, about 4 minutes per side.

2. Transfer the steak to a slow cooker if using. Pour in the beef broth and tomato sauce. Add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and white wine. Stir until well combined. Cover and cook on Low for up to 10 hours or on High for about 4 hours.

3. Once cooked, shred the steak in the slow cooker using two forks. Stir to coat in the sauce before serving.