Ropa Vieja Slow Cooker- A Cuban favorite shredded beef that you can easily make right at home – and the homemade version tastes even better!
Today, my friends, I like to share with you a super flavorful, tender beef recipe from Cuba. A recipe, I have enjoyed countless times, but have never taken the time to make at home, until now.
Ropa Vieja is so called that because it is made from shredded beef ,resembling shredded old clothes. These may not look like old clothes but I guarantee they taste better than old clothes- LoL.
You see, I live a walking distance to this super popular Cuban Restaurant in Los Angeles. This place has been serving fairly good food. But lately, it has taken a down ward turn- a hit or miss these days .The other day I ordered garlic pork and for the life of me could not enjoy it.
I don’t know about you but I don’t like to waste my calories (I have a limited amount of calories to consume) so it ended up in the trash can. After wasting my hard earned money, I figured it’s about time I start making some of these recipes at home, it might not be truly authentic but it’s something I can savor and nothing is going to go to waste .
Here, the crockpot does most of the work for you BUT hold on… You have to prep if first to make it even more fabulous. prep, sear the roast first, before adding it to the pot to add flavor to the overall dish, then you add to the crockpot with half of the ingredients, and a few hours later, magic happens and dinner is ready.
Flank meat low and slow is the way to go- it produces tender beef and excellent flavor. If you do not have a slow cooker and want to cook this beef. You sure can braise in a Dutch oven until tender.
Serve it with rice and tostones.
But why stop there. Take 15 minutes to make the sauce and you would be glad you did Enjoy!!!
Ropa Vieja Slow Cooker
Ingredients
- ¼ cup vegetable oil or more
- 2- 2 1/2 pounds beef flank steak , skirt or roast
- salt , pepper, cumin and Sazon (adjust to taste)
- 1 large bay leaf
- 1 Large Onion , sliced
- 4-5 cloves garlic , minced
- 2 bell peppers (red, green), seeded and sliced into strips
- 2 tomatoes sliced into strips
- 1 can (8 ounce) can tomato sauce
- 1 thyme spring
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1-2 cup beef broth
- 1-2 packet Sazon (sub beef or chicken bouillon)
- 2-3 Tablespoon parsley/cilantro
- salt and pepper to taste
Instructions
- Trim beef of any excess fat , then season salt , pepper cumin and sazon Adjust to taste .
- Heat about 2 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Throw in bay leaves after browning on one side
- Add remaining oil to the skillet over medium high heat. Then add onions, , garlic, bell peppers, tomatoes , tomato sauce ,thyme, paprika, cumin, and sazon. Cook for about 3-5 minutes. Add broth. Turn off heat and add 3/4 of the sauce to the slow cooker.
- slow cook, until beef is tender, about 3 1/2--4 hours on High or 7 -8 hours on low, and can be easily shredded using two forks. Remove beef and set aside.
- Add 1-2 cups of the sauce from the crockpot to the the remaining sauce . Cook for about 2 minutes or more . Add more seasoning (sazon ) if need. Throw in parsley. Adjust seasoning
- Finally, add shredded beef and stir for a minute. Serve with rice , beans, and tostones.
Nutrition Information:
Don says
The perfect meal for a cold rainy April day in Oklahoma. Actually a perfect dish for any day!
The recipe calls for flank steak, but I had a sirloin roast in the freezer that really needed to be used. It was well trimmed of fat when I froze it several months ago. I followed the recipe and put everything in the crock pot this morning, and then my wife and I went to the local car show. Great, easy slow cooker recipe.
I had to cook it on high for a full 7 hours to get the sirloin tender, but it worked great! Served it up this evening with saffron rice, a small side salad and it was delicious!
One thing I did, was I went to the local Hispanic market and got Sazon. I had been using chicken bouillon in recipes, but Sazon has much more flavor. It really accented the recipe.
My wife said she was a little worried that it would be too spicy for her. But, this is very mild and flavorful. After trying it she said she could eat it for breakfast! Winner dinner!
Great recipe!
Nicole says
Making tonight! Accidentally added the onions, tomatoes, etc. to the meat! Hopefully comes out ok!
Lucy says
I did the same exact thing. The directions didn’t say to take the meat out of the pan after browning it so I assumed you threw everything together in the pan. I only noticed the pictures after the fact, showing the meat was taken out of the pan before doing the next steps with the onions, bell pepper, etc. Hopefully, it still turns out okay.
Marcus Keane says
Hi, I’m going to try this here in England when the temp drops in Autumn/Fall. Will be a good winter warmer with crusty bread sat round the log burner. Many Thanks
Marcus
imma africanbites says
That sounds like a great combo, Marcus. Can’t wait for you to try it. Happy weekend!
ROBIN says
I was wondering what flavor of sazon you use. I know there are a few but I don’t cook with it that often (hardly ever) so I don’t know which one to get.
ImmaculateBites says
Any flavor without annatto works just fine .
Daria Klotz-Johnson says
Wish you would have mentioned that in your recipie list also doesn’t state of the meat should be cooked on low or high
ImmaculateBites says
My bad! Recipe has been updated .
Kay says
I just found your blog and am so excited to try some of your recipes. I have this on the menu for later in the week.
Question: The nutrition content per serving seems high for what’s in there though. Is that calculated by serving or for the entire meal?
ImmaculateBites says
Hi Kay! It’s been updated for single serving – assuming it is for 5 . Thanks for giving it a try.
Ms. Felicia says
Hi thank you for responding if use the bouillon powder instead of the sazon will this still be considered Caribbean style I will be making this today I also found a recipe that supposedly shows us how to make the sazon is this same as purchasing it
ImmaculateBites says
If you can make your own sazon. Yes, it would still be considered Caribbean Style .
Ms. Felicia says
Hello how are you I just ran your site as I was looking for some different ways to try and cook how ever I really don’t know how to but I’ve been wanting to try something along the Caribbean Jamaican and African line of foods I saw this recipe and would like to try it if you don’t have a slow cooker can you cook this in the oven and for how long and can we order the sazon on our stores don’t carry it in on this side of America
ImmaculateBites says
Am good! Thanks for asking . You can replace the Saxon with chicken bouillon powder. Cook on low 325 degrees for about about 3 hours until fork tender. You might have to add about 1 cup stock to the pork to keep it moist.
Christi says
Would a chuck roast work?
ImmaculateBites says
Yes it would .
Audrey says
Low or high for this dish in the slow cooker? The recipe doesn’t say or I missed it.
imma africanbites says
Hi, Audrey! It’s High in the slow cooker. Thanks!
Denise Fairley says
Hi. Looking forward to trying this! If I wanted to spice this up a bit what would I use? I love spicy food!
Thank you!
Denise Fairley
ImmaculateBites says
Hey Denise! Go with jalapeño , chill or even habanero pepper. Habanero peppers will really bring on the heat !
Nicole says
Hi Imma
I am finally about to try out this recipe, but noticed that you had changed the ingredients (and pictures). Specifically, I noticed that you are using Sazon for seasoning. How would that affect the flavor when compared to using bouillon? Thanks
ImmaculateBites says
Not that much! Just a slight difference, hardly noticeable, to most people
Jocelyn says
Hi Imma,
Have really been enjoying your recipes!
It’s been a while since I last wrote but I’m still here reading, learning and cooking! Thanks for helping me stay inspired 🙂
-Jocelyn
ImmaculateBites says
Hi Jocelyn! Glad to have you are a loyal reader.It really means a lot to me that you would take the time out to share this with me. Thank you so much!!!
ImmaculateBites says
Aww, thanks Marina – it really was challenging. Glad you like it.
Marina | Let the Baking Begin! says
What a delicious dish! it’s so hard to take pictures of foods like this but you did an amazing job!
ImmaculateBites says
Charlene, am glad you enjoy this as much as I do-It sure is a keeper
Charlene @ That Girl Cooks Healthy says
Whenever I indulge in some beef which isn’t very often I make this recipe.