ropa vieja

This Whole30 Ropa Vieja is a super easy and delicious Cuban dish that is perfect for meal prep or a hearty weeknight dinner.

Whole30 Ropa Vieja - Instant Pot Version

flank steak

salt and freshly-cracked black pepper (to taste)

avocado oil

onion

green pepper

red pepper

yellow pepper

garlic

garlic powder

onion powder

dry oregano

smoked paprika

cumin

tomatoes

lime

olives

cilantro

jalapeño and avocado -

Set Instant Pot to the sauté function and preheat 5 minutes. Add avocado oil and heat until shimmering.

Slice the beef in half so that it fits in the pot and season both sides with salt &amp; pepper. Add the beef to pot and cook until browned, around 5 minutes. Flip and cook until browned on the second side, around 5 minutes. Transfer the browned beef to a plate and set aside.

Add onion and peppers to the pot and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pot, until softened, around 4 minutes. Add garlic and cook, stirring, another 60 seconds.

Add garlic powder, onion powder, oregano, paprika &amp; cumin &amp; toss everything to coat. Cook, stirring, for 60 seconds. Add crushed tomatoes, lime juice, &amp; olives. Stir to combine and add the beef back to the pot. Push the beef down so that it&#x27;s partially covered by the vegetables and some of the liquid. Close the lid, set the valve to the sealing position and cook under high pressure 45min.

Release pressure manually and shred the steak in the pot using two forks. Taste the ropa vieja for seasoning and adjust with salt &amp; pepper as desired. Add cilantro, if using, and stir through.

Serve ropa vieja with cauliflower rice and/or plantains (see my blog for recipes) and garnish with jalapeño, avocado and cilantro

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Cuban Shredded Beef (Slow Cooker)

beef

tomato sauce

green bell pepper, thinly sliced

onion,

(4 ounce) can chopped green chilies

tomato paste

EACH dried oregano AND salt

EACH ground cumin AND white vinegar

red pepper flakes

white rice + cuban-style black beans

SEARING THE MEAT: Take the beef chuck roast and...

SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA: Chop the remaining 3 cloves...

FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE: Serve over a bed of rice with...

TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

pepper

Tender Shredded flank steak in a flavorful tomato based sauce.

Slow Cooker Ropa Vieja (Cuban Beef)

lbs. beef flank steak

beef broth

salt

oregano

turmeric

apple cider vinegar

bell peppers (orange and green) (diced)

Spanish olives

Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.

Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.

Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.

Serve with yellow rice and enjoy!

https://www.youtube.com/watch?v=JO-hnP0J3Gs

Full Recipe: http://www.themagicalslowcooker.com/slow-cooker-ropa-vieja/

Cuban Ropa Vieja, the popular national dish of Cuba, is made with flank steak  braised in a flavorful sauce made with bell peppers, onions and briny pimento stuffed olives. It is then shredded into long strands and served over rice.

Cuban Ropa Vieja Recipe (Slow Cooker or Instant Pot)

Salt and black pepper

bell peppers, seeded and

garlic cloves,

carrot,

celery rib, halved crosswise

white wine

chicken broth

allspice

paprika

bay leaves

pimento-stuffed olives,

Cut the flank steak into 2 or 3 large pieces that will fit comfortably in your slow cooker. Season the meat with salt and ground black pepper.

Heat about 2 tablespoon of oil in a skillet over medium high heat. Working in batches if needed, add the steak and sear the meat on both sides for about 5 -6 minutes or until browned. Transfer the meat to a plate.

Add the remaining oil to the skillet, the sliced onions and bell peppers and cook for about 5 - 6 minutes or until the vegetables become tender. Lower the heat to medium low and add the garlic. Cook for an additional minute.

Place the carrots and celery at the bottom of the slow cooker. Place half of the pepper and onions on top. Place the seared flank steak on top of the vegetables and pour the rest of the onion/pepper mixture on top.

Stir in the wine, broth, tomato paste, crushed tomatoes, oregano, cumin, all-spice, paprika, and bay leaves. Gently mix to combine.

Cook on low for 8 hours hours or on high for 4.5 to 5 hours until the beef is tender and shreds easily with 2 forks.

Remove the carrots, celery and bay leaves from the slow cooker. Remove the beef from the slow cooker and using 2 forks, pull apart into thin, long shreds.

Return the shredded beef into the pot and mix to combine. Add the olives and chopped cilantro or parsley and mix well. Season with salt and ground black pepper to taste and cook on low for an additional 20 minutes. Serve garnished with extra cilantro or parsley if desired.

Cuba&#39;s national dish, Ropa Vieja, is a hearty and delicious dish made with flavorful ingredients such as flank steak, vegetables, and spices and served with rice and black beans.

Ropa Vieja Recipe

garlic (peeled)

black pepper

olive oil

white onion

red bell pepper

green bell pepper

garlic (minced)

Mexican oregano

low-sodium beef broth (see notes)

dry white wine

manzanilla olives

Add the flank steak, onion, garlic, bay leaves, salt, and black pepper to a large pot, filling the pot with enough cold water to cover the steak. Bring it to a boil.

Once it reaches a boil, immediately reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 2 hours, or until the steak is fork tender. Carefully remove the steak from the pot and let it cool before shredding. Strain the broth into a clean jar and save it for later use.

Add the olive oil to a large skillet or Dutch oven set over medium heat. Add the diced onion, red bell peppers, and green bell peppers to the hot oil and sauté until the vegetables are softened, about 4 minutes.

Add the minced garlic, tomato paste, oregano, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring often, until the spices become fragrant.

Stir in the beef broth, white wine, tomato sauce, and olives, bringing the mixture to a low boil. Reduce the heat to low and simmer for 15 minutes or until the sauce has reduced.

Add the shredded beef to the sauce, mixing well to combine. Cook for an additional 5 minutes or until the beef is heated through.

Serve with warm yellow or white rice, black beans, and plantains, and garnish with cilantro, if desired.

Ropa Vieja is a Cuban dish made with shredded beef that has been slowly cooked with onions, peppers, olives, tomato sauce, and spices like cumin and oregano.

Ropa Vieja (Instant Pot or Dutch Oven)

tomato paste (from 1 can)

dry white wine (or use more broth)

large yellow or white onion (not sweet, sliced)

green bell pepper (sliced thin)

red bell pepper (sliced thin)

carrot

green pitted olives (sliced)

cilantro (chopped (optional))

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

bay leave

Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

In a medium bowl whisk together tomato paste, white wine and chicken broth.

Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic.  Saute 3 to 4 minutes stirring, until softened then press cancel.

Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

Pour the tomato sauce over the meat, cover and close the pressure cooker.

Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.

Shred the beef in the pot and discard the bay leaves.

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Instant Pot Method:

In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).

Heat a large Dutch oven and add the oil, onions, bell peppers and garlic.  Saute over medium-high heat 3 to 4 minutes stirring, until softened.

Pour the tomato sauce mixture over the meat, bring to a boil and cover.

Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.

Stove Top Method:

This Ropa Vieja, Cuba&#x27;s national dish, is slow cooked tender shredded beef in an amazingly flavorful sauce. So good!

We have methods for stovetop, slow cooker and instant pot so you can cook it however you want!

Ropa Vieja (Cuba's National Dish)

tbsp oil

onions, sliced

small bell peppers

8-9 garlic cloves, finely chopped

tsp cumin

tsp smoked paprika

cloves

pimento stuffed olives

capers

Salt and pepper

3.5lbs chuck roast (see note 1)

tsp adobo

tsp pepper

sazon con culantro y achiote

Cut the chuck roast into big 4-5 chunks....

Cut the chuck roast into big 4-5 chunks. In a bowl, mix in all the seasonings. Season all the pieces generously with the seasoning mix.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.

In the same pan, add in sliced onions...

In the same pan, add in sliced onions and bell peppers and sauté for 10-15 minutes.

Mix in garlic along with oregano, cumin, paprika,...

Mix in garlic along with oregano, cumin, paprika, smoked paprika, cloves and allspice powders. Mix well.

Pour in wine and cook for 5 minutes....

Pour in wine and cook for 5 minutes. Stir in crushed tomatoes and tomato paste and mix well.

Add in chicken broth and cook for 5...

Add in chicken broth and cook for 5 minutes.

Put beef chunks back into the mixture, along...

Put beef chunks back into the mixture, along with bay leaves. Bring it to boil, then reduce heat to low. Cover and cook for 3-4 hours, or until meat is fork tender. (Give it a stir evert 30-40 minutes)

Once tender, remove the beef chunks to a...

Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce. (You can discard the excess fat if you wish, but we don't mind it)

Stir in olives and capers and simmer for...

Stir in olives and capers and simmer for 15-20 minutes, uncovered until the sauce thickens up.

Adjust salt and pepper to your liking and...

Adjust salt and pepper to your liking and garnish it with parsley.

Serve it with white rice, black beans and...

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

In the same pan, add in sliced onions and sauté for about 10 minutes, until soft and starting to brown up.

Stir all ingredients, except olives and capers, together...

Stir all ingredients, except olives and capers, together well in the slow cooker.

Cover and cook 8-10 hours on low or...

Cover and cook 8-10 hours on low or 5-6 hours on high, or until meat is very tender.

If there are excess juices, you can remove...

If there are excess juices, you can remove some to a bowl. Stir in olives and capers and cook for 15-20 additional minutes.

Heat oil in instant pot set to SAUTE...

Heat oil in instant pot set to SAUTE mode and sear the meat to golden brown all over. Plate it out.

Add sliced onions and bell peppers and sauté...

Add sliced onions and bell peppers and sauté for 10-15 minutes.

Stir in beef chunks all remaining ingredients, except...

Stir in beef chunks all remaining ingredients, except olives and capers.

Seal lid and cook for 90 minutes on...

Seal lid and cook for 90 minutes on HIGH pressure. Allow pressure to naturally release.

Remove lid and shred beef with two forks.

Press SAUTE button, stir in olives and capers,...

Press SAUTE button, stir in olives and capers, and cook 10 minutes.

This slow cooker ropa vieja is tender, juicy, and loaded with flavor. It&#39;s made with flank steak, tomato sauce, onions, peppers, and spices.

Slow Cooker Ropa Vieja

lbs flank steak

vino seco (dry white wine

tsp sazon

garlic (finely minced)

onion (finely diced)

tsp sugar

water

olives (optional)

salt and pepper

Add the tomato sauce, tomato paste, water, dry white wine, spices, bay leaves, sugar, and garlic to the slow cooker and mix well. Season with salt and pepper. 

Add the flank steak to the slow cooker and coat it on both sides with the tomato sauce mixture. 

Top it off with the onions and peppers, cover, and set it to high for 4 1/2 hours or on low for 9 hours.

Once the beef is completely tender, remove it from the slow cooker and shred it using 2 forks. 

Place the shredded beef back into the slow cooker and mix it well. Season with salt and pepper if needed. Cover and cook on high for an additional 20 minutes. Serve warm and enjoy. 

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