Cuban Beef Slow Cooker (Print Version)
# Ingredients:
→ For the Beef
01 -
6 fat garlic cloves (3 kept whole, 3 cut into slices)
02 -
A juicy 2-2½ pound chuck roast or flank steak
03 -
A quick splash of cooking oil (around 1 tablespoon)
→ For the Sauce
04 -
2 cans tomato sauce (8 ounces each)
05 -
1 green bell pepper, cut into skinny strips
06 -
1 medium onion, cut into thin half-rings
07 -
1 small can diced green chilies (4 ounces)
08 -
2 big tablespoons tomato paste
09 -
2 teaspoons dried oregano, Mexican type works best
10 -
2 teaspoons salt (extra needed for meat seasoning)
11 -
1 tablespoon ground cumin
12 -
1 tablespoon white vinegar to add zing
13 -
A small sprinkle of red pepper flakes (about ½ teaspoon)
14 -
½ cup beef broth (just for pressure cooker method)
15 -
A bunch of fresh cilantro, chopped (about ¼ cup with extra for topping)
→ For Serving
16 -
Fluffy white rice
17 -
Traditional Cuban black beans
18 -
Fresh lime chunks
19 -
Avocado slices (not required but tasty)
# Instructions:
01 -
Take your beef and make three little X cuts into the thickest spots, then push a whole garlic clove deep into each cut. This trick adds flavor from within. Sprinkle salt and fresh pepper all over both sides. Get your oil hot in a big pan (or use the Instant Pot if that's your tool). Put the meat in and let it cook without moving for 5 minutes per side. You want that nice brown crust to form. Don't rush this part. It might splatter a bit but that crust is where the good taste comes from.
02 -
For slow cooker users, move your browned meat to the pot. Chop those leftover 3 garlic cloves and throw them in with all your other stuff - tomato sauce, green peppers, onions, chilies, tomato paste, oregano, salt, cumin, vinegar, pepper flakes, and cilantro. No extra water needed since the food will make its own juice. Cover and cook on low for 7-8 hours. Now you can do other things while your kitchen fills with great smells.
03 -
If you're using an Instant Pot, after browning, put the meat aside. In the same pot, quickly cook the onions, peppers, and sliced garlic for half a minute to get all those tasty bits off the bottom. Add everything else plus the ½ cup of beef broth (you can't skip this for pressure cooking). Put the beef back in, tucking it into the sauce. Close the lid, set to cook for 20 minutes for each pound (so about 50 minutes for a 2.5 lb piece). When it's done, let the pressure drop naturally - don't rush it.
04 -
Here comes the fun part - grab two forks and pull the meat apart. It should break up really easily. If it doesn't come apart, it needs more cooking time (another hour in slow cooker or 10 more minutes in pressure cooker). Once it's all shredded, mix it into the sauce so all the meat soaks up the flavor. Try a bite and add more salt, pepper, or maybe a tiny bit more vinegar if it needs more kick.
05 -
Scoop some rice onto each plate and top with plenty of the saucy meat. Put some Cuban black beans on the side and sprinkle fresh cilantro on top. Don't forget the lime wedges for squeezing over everything - that fresh juice really brings it all together. Some avocado slices on the side make it even better if you've got them.
06 -
This dish actually tastes better the day after you make it! Keep leftover food in a sealed container in your fridge up to 5 days. You can also freeze it for up to 2 months, which is great for planning ahead. Besides serving with rice and beans, try using leftovers in tacos, stuffed in quesadillas, or even for breakfast with some eggs.
# Notes:
01 -
Ropa Vieja translates to 'old clothes' because the shredded meat looks like worn-out fabric.
02 -
This tasty dish stands as Cuba's national food and has fed families for countless years.
03 -
The browning step can't be missed - it builds the rich flavor that makes this meal stand out.
04 -
Let it sit overnight in the fridge and you'll find the taste gets even better, making it perfect for cooking ahead.