Lindsey’s Slow Cooker Ropa Vieja (Cuban Beef)
This favorite comes from Lindsey Schmid, Senior Vice President of Tourism & Marketing. This Cuban beef recipe is one of Lindsey’s favorites: “Last time I made this recipe, I had a 3-pound eye round roast left from a meat share and it worked great. Currently my family is sourcing local beef from Hancock Shaker Village’s meat CSA. I look forward to making this again with a flank steak! I like to serve this dish with rice, black beans, and diced avocado.”
Try the recipe for yourself with locally-source Berkshire beef. Happy eating!
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 9 hours 20 minutes
Servings: 8
Equipment Needed:
- Slow Cooker Size (4 quart or larger)
Ingredients:
- 3 lbs. beef flank steak
- 1 cup beef broth
- 6 oz. can tomato paste
- 14 oz. can petite diced tomatoes
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. oregano
- 2 tsp. cumin
- 1/2 tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers (orange and green) diced
- 1 cup Spanish olives
- ½ cup capers
- 3 whole garlic cloves peeled
Instructions:
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.