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Per serving
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- 1
Brown the beef
Cut the flank steak into 6 pieces and sprinkle with the salt and pepper. Heat a large skillet over medium-high heat and brown the meat in batches — don't crowd the pan. Transfer the browned pieces to a 5- or 6-quart slow cooker.
- 2
Deglaze the pan
Add the beef broth, vermouth, red wine, and tomato paste to the same skillet. Cook 2-3 minutes, stirring to loosen every browned bit from the bottom of the pan — that's flavor you paid for. Pour the whole thing over the meat.
- 3
Load it up and walk away
Thinly slice the onion, red bell pepper, and cubanelle pepper, and slice the carrot. Layer the vegetables over the meat and lay the oregano sprigs on top. Cover and cook on low until the meat is fork-tender, 8-10 hours.
- 4
Shred and serve
Fish out the oregano sprigs and discard. Remove the meat, shred it with two forks, and return it to the slow cooker to heat through in the sauce. Serve over cooked white rice, with lime wedges and sliced green olives if you have them.
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Slow Cooker Ropa Vieja (Cuban Shredded Beef)
Created by: SundayPrepCo
Ingredients
- 2 lb flank steak
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cup beef broth
- 1/2 cup dry vermouth
- 1/2 cup dry red wine
- 6 oz tomato paste
- 1 onion
- 1 carrot
- 1 red bell pepper
- 1 cubanelle pepper
- 3 fresh oregano
- white rice
Instructions
- Brown the beefCut the flank steak into 6 pieces and sprinkle with the salt and pepper. Heat a large skillet over medium-high heat and brown the meat in batches — don't crowd the pan. Transfer the browned pieces to a 5- or 6-quart slow cooker.
- Deglaze the panAdd the beef broth, vermouth, red wine, and tomato paste to the same skillet. Cook 2-3 minutes, stirring to loosen every browned bit from the bottom of the pan — that's flavor you paid for. Pour the whole thing over the meat.
- Load it up and walk awayThinly slice the onion, red bell pepper, and cubanelle pepper, and slice the carrot. Layer the vegetables over the meat and lay the oregano sprigs on top. Cover and cook on low until the meat is fork-tender, 8-10 hours.
- Shred and serveFish out the oregano sprigs and discard. Remove the meat, shred it with two forks, and return it to the slow cooker to heat through in the sauce. Serve over cooked white rice, with lime wedges and sliced green olives if you have them.