Servings: 6
vegetable oil
beef flank steak
beef broth
tomato sauce
onion, sliced
green bell pepper, seeded and sliced into strips
garlic, chopped
tomato paste
ground cumin
chopped fresh cilantro
olive oil
white vinegar
Cuban Ropa Vieja
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  1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.