Ropa Vieja - Cuban Beef Recipe

Ropa Vieja – Cuban Beef Recipe
Mike Farrand - foodie

 Below is my variation on the Cuban Beef dish. It can be served over rice, or on tortillas with sour cream, cheese, and fresh cilantro on the side. This recipe uses 4 pounds of flank steak, but you can cut it in half to serve 8 or so. 

4 tablespoon vegetable oil
4 pounds beef flank steak
1 cup beef broth
4 oranges (juiced) - or tangerines, or tangelos
2 (8 ounce) can tomato sauce
2 small onion, sliced
2 green bell pepper, seeded and sliced into strips
4 cloves garlic, chopped
1 (12 ounce) can tomato paste
2 tablespoons ground cumin
1 tablespoon cayenne pepper
1 tablespoon onion salt
2 teaspoons salt
1 tablespoon olive oil
1/4 C chopped fresh cilantro
3 tablespoon white vinegar


Heat vegetable oil in a large skillet over medium-high heat. Brown the flank
steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce,
then add the onion, bell pepper, garlic, tomato paste, cumin, onion salt,
cayenne pepper, salt, cilantro, orange juice, olive oil and vinegar. Stir
until well blended. Cover, and cook on High for 6 hours, or on Low for 10
hours. In the last hour add spice to taste and test beef to make sure it is
breaking apart.

When ready to serve, shred meat and serve with tortillas or rice. Garnish
with sour cream, cheese, and fresh cilantro.

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