Ropa Vieja (Slow Cooker Cuban Braised Beef)
I simplified a classic Cuban stew by using sofrito, a jarred sauce base; look for it in the Latin section of your supermarket.
Servings: 6 Servings
Calories: 214kcal
Ingredients
- 1 tablespoon vegetable oil
- 1½ lbs flank steak trimmed of fat, cut into 2 pieces
- 1 large yellow onion sliced ½ inch thick
- 1 green bell pepper sliced ½ inch thick
- 1 red bell pepper sliced ½ inch thick
- 2 cloves garlic minced
- 1 can (28 oz) can whole tomatoes
- 3 tablespoon tomato paste
- ¼ cup sofrito
- 1 tablespoon sugar
- 1½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon kosher salt
- Chopped cilantro
Instructions
- Heat oil in a large nonstick skillet, Dutch oven or pot over medium-high heat. Add steak and brown well on both sides, about 5 min. Transfer to a 4-quart slow cooker using, with all remaining ingredients except cilantro. Cook until meat is fork-tender, 10 to 12 hr on low or 5 to 6 hr on high for slow cooker or 3 hr at a simmer on the stove.
- Remove meat; shred and return to stew. Serve with cilantro and rice and beans if desired.
Notes
Be sure to cook up some yellow rice and beans to serve with this deliciousness.
Nutrition
Calories: 214kcal | Carbohydrates: 9g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 374mg | Potassium: 614mg | Fiber: 2g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 3mg
