cuban beef

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)

garlic

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

cilantro

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!

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)

flank steak

salt

oregano

garlic powder

cumin

black pepper

tomato paste (from 1 can)

dry white wine (or use more broth)

chicken broth

olive oil

large yellow or white onion (not sweet, sliced)

green bell pepper (sliced thin)

red bell pepper (sliced thin)

carrot

green pitted olives (sliced)

bay leaves

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:

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Cuban Shredded Beef (Slow Cooker)

Ropa Vieja (Instant Pot or Dutch Ov...

Top 2 cuban beef recipes from across the web

The most viewed cuban beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Shredded Beef (Slow Cooker)

Ropa Vieja (Instant Pot or Dutch Ov...

The most viewed cuban beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine