Cuban shredded beef - 'Ropa vieja'
(1)
9 hours 20 min
Inspired by a recent trip to Miami - I ate this delicious dish three times in one week! A simple and delicious one (ish) pot slow cooker dish, this is a great way to use up some cheaper cuts of beef. This is an adaptation of a few different recipes found across the net, with more garlic and citrus flavours than other recipes I've seen giving this a real punch. Serve with plain white rice and fried plaintains (very authentic) or black beans (less so, but a nice addition to the dish). I hope you enjoy it!
7 people made this
Ingredients
Serves: 6
- oil, as needed for cooking
- salt and pepper, to taste
- 800g to 1kg beef braising steaks (whole steaks or diced)
- 300ml beef stock, warmed
- 1 medium white onion, chopped
- 1 large green pepper, seeded and sliced
- 1 (200g) tin chopped tomatoes
- juice of 1 lime
- 50ml orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon ground cumin
- 1 dash lemon juice
- 2 teaspoons salt (or to taste)
- 6 cloves garlic, finely chopped
- 1 pinch fresh coriander
Method
Prep:20min ›
Cook:9hr ›
Ready in:9hr20min
- Preheat the slow cooker to Low setting.
- Warm a little oil in a large frying pan over a medium heat. Lightly season the steaks and add to the frying pan. Cook for 5 minutes if using cubed braising beef of 2 minutes each side if using steaks.
- Transfer the beef to the slow cooker and add all remaining ingredients (reserve half a lime for squeezing into cooked stew when serving). Cover and cook on low for 9 to 10 hours until the beef is tender. Just prior to serving squeeze the remaining lime juice over then spoon into warmed bowls and serve.
