What kind of beef is used in Ropa Vieja?

Traditionally, Ropa Vieja is made with flank steak, as this lean cut of meat hold sup well to the stewing/longer cooking of this dish. It also really absorbs seasonings and flavors, as it's a leaner cut.

Yes! Considered a national dish of Cuba, Ropa Vieja has strong Cuban roots, and Cubans delight in the funny folklore attached to the dish's origins. That said, it is purported that Cuba "stole" the dish from the Canary Islands. Also, Ropa Vieja has versions present in Filipino, Spanish, and other Latin American cuisines as well.

What does Ropa Vieja taste like?

With is rich tomato sauce, punctuated strongly by lots of garlic, cumin, onions, and peppers, Ropa Vieja tastes like a deeply flavorful Latin American beef stew.

New! Slow Cooker Ropa Vieja (Delicious Chipotle Honey Version)

Chipotle Honey Slow Cooker Ropa Vieja

Print Recipe

A spicy-sweet take on a classic Cuban shredded beef recipe, this Slow Cooker Ropa Vieja recipe is succulent and filling and perfect served atop a bed of fluffy white rice.

Author: Lauren McDuffie
Yield: 6 servings 1x
Cuisine: Cuban

Ingredients

Scale

Olive oil or neutral cooking oil, as needed
1.5 pounds flank steak or flat iron steak
Salt and pepper, as needed
1 medium sweet onion, thinly sliced
2 bell peppers, any color, thinly sliced
5 garlic cloves, minced or grated
2 teaspoons ground cumin
2 chipotle peppers (from a can) minced
2 tablespoons tomato paste
28-ounce can diced tomatoes
3 tablespoons honey
1/2 cup small pitted Spanish olives (Manzanilla)
2 tablespoons capers + 1 tablespoon caper brine (from the jar, optional)

SERVING SUGGESTIONS

Cooked white rice
Plantain chips (these are available at most grocery stores)
Chopped cilantro
Fresh cut limes for squeezing

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Instructions

Add 1 to 2 tablespoons of cooking oil to a large frying pan set over medium-high heat. Season the flank or flat iron steak with salt and pepper and sear, on all sides, until you achieve a nice brown crust; about 5 to 7 minutes. Transfer to your slow cooker. Don’t clean out the pan!
Add the onion and bell peppers to the pan, and reduce the heat to medium. Season with salt and pepper, and cook until tender; about 5 to 6 minutes (stirring occasionally). Add the garlic, cumin, chipotles, and tomato paste. Stir and cook for one minute more. Add the tomatoes and honey; stir to combine. Transfer this mixture to the slow cooker.
Cook on high for (about) 5 hours, sometimes 4.5 is just fine for me. Shred the beef with a fork and then add the olives and (if using) capers to the slow cooker. Stir and allow everything to warm through. Serve hot (I like mine with rice, chopped cilantro, fresh lime juice, and crunchy plantain chips).

Find it online: https://mykitchenlittle.com/2024/03/06/slow-cooker-ropa-vieja/