Cuban shredded beef - 'Ropa vieja'

    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!

    London, England, UK
    7 people made this

    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

    Prep:20min  ›  Cook:9hr  ›  Ready in:9hr20min 

    1. Preheat the slow cooker to Low setting.
    2. 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.
    3. 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.

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