Ropa Vieja (Shredded Beef)

Cathy Tuten


This is a slow cooker recipe, cuban shredded beef, serve it over white rice. This is an old family recipe.


★★★★★ 1 vote

4 to 6 adults
30 Min
6 Hr


  • 2 lb
    beef flank steak
  • 1 1/2 Tbsp
  • 1 c
    beef broth
  • 8 oz
    can of tomato sauce
  • 6 oz
    can of tomato paste
  • 1
    bay leaf
  • 1
    onions, yellow, medium, sliced
  • 1
    med bell pepper, sliced, seeded
  • 3
    cloves of garlic, chopped
  • 1 tsp
  • 1 tsp
    cilantro, chopped
  • 1 Tbsp
    white vinegar
  • 2 Tbsp
    olive oil, extra virgin

How to Make Ropa Vieja (Shredded Beef)


  1. Directions:

    In a large skillet, add the vegetable oil and heat over medium-high. Add the flank steak and brown each side for about 3-4 minutes each.

    Place the steak into a slow cooker, add the tomato sauce, beef broth, tomato paste, bell pepper, onion, garlic, cilantro, cumin, bay leaf, vinegar and olive oil. Mix and stir well all ingredients. Cover the slow cooker and cook on high for to 4 hours, or, you can set it up on low, and cook for about 10 hours.
  2. Before serving, let the meat cool down enough to handle, and shred it with two forks into thin slices. Put meat back into the sauce and spoon meat and sauce over white rice and a great side of fried sweet plantains.

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About Ropa Vieja (Shredded Beef)

Course/Dish: Beef

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