Cuban Beef

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Prep Time 10 hrs
Cook Time 7 hrs
Temp High
Yield Serves 4 to 6

This Cuban classic known as "ropa vieja" in Spanish refers to this savory slow-cooked beef dish that's shredded, like its literal translation: old clothes. We're betting the zesty flavors will make it a favorite on your table!

Ingredients

  • 1 large green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 (2.5 - 3 lb) bottom round roast
  • 1 (8 oz) Can tomato sauce
  • 2 Teaspoons chili powder
  • 2 Teaspoons cumin
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 1 Cup broth

Directions

  1. Step One

    In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic and broth ; place roast on top of vegetables.

  2. Step Two

    In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast.

  3. Step Three

    Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.

  4. Step Four

    Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.

  5. Step Five

    Note: Serve with rice and beans or on a crusty roll.

Crockin' Reviews Add Review
  1. Marie

    I’m Cuban, and chili powder does not belong in ropa vieja, nor in any Cuban food. I would omit the chili powder, add 2-3 bay leaves, and continue as directed. Chili powder adds a flavor that does not belong in Antillean Hispanic cuisine and adds an overpowering cumin flavor. My family doesn’t care much for cumin, so I generally use only a pinch, if that. But no chili powder – not all Latin Americans eat the same food, and the thought of chili powder in Cuban food makes my soul die a little.

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  2. Marcia

    Made this recipe with some black beans and rice for a side – seriously delicious!!! Wouldn’t change a thing on the recipe. The beef literally shredded with my fork, mixed it with the rest of the pot once it was cooked, and reminded me of Ropa Vieja (shredded Cuban beef) that I have had in Miami! One thing to remember, cook the fat side up so it cooks into the meat. I did pour the sauce mixture over the non-fat side as well (little messy, but oooohhhh so worth it!) so it would get in their nicely. Once the meat was done and I shredded it, I was able to pull the fat parts out easily with my fork. Hope y’all enjoy as much as I did – THANKS!!!

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