Cuban Ropa Vieja

    4 hours 15 min

    This is similar to pulled beef but it also has onion and green pepper. Serve on tortillas or over rice with soured cream, cheese and fresh coriander on the side.

    595 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 900g beef flank steak
    • 240ml beef stock
    • 250g passata
    • 1 small onion, sliced
    • 1 green pepper, seeded and sliced into strips
    • 2 cloves garlic, chopped
    • 170g tomato puree
    • 1 teaspoon ground cumin
    • 1 teaspoon chopped fresh coriander
    • 1 tablespoon olive oil
    • 1 tablespoon white vinegar

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Heat vegetable oil in a large frying pan over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
    2. Transfer beef to a slow cooker. Pour in the beef stock and passata, then add the onion, green pepper, garlic, tomato puree, cumin, coriander, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

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    Reviews in English (483)


    Delicious! I didn't brown the beef (lazy) but it still came out wonderful. I added everything to the slow cooker pot the night before and just popped the pot into the base and turned it on before work. My husband and I had it two nights in a row. He suggested I get a lime for the second night and it is great with a little lime juice squeezed on top, a dollop of soured cream and some freshly chopped coriander. Great recipe. Thanks!  -  20 Jan 2013


    Awesome dish. Cooked in the slow cooker on low for about 10 hrs with some chilli flakes for a bit of heat. Really versatile, great in a jacket potato, and very cheap and easy  -  08 Jun 2011


    Lovely! I made it with tinned tomatoes instead of passata because I didn't have any and it came out fine. Mmmmmmm, will be making this again  -  18 Feb 2012