Cuban Ropa Vieja is a traditional dish shared by generations of home cooks. This dish has been adopted by other Caribbean Island and is commonly found in restaurants and home kitchens in the USA.
The quality of the beef is crucial for the success of this hearthy dish. If you are not sure what to buy, consult with your local butcher for fresh, grass feed beef.
If you are entertaining you can prepare this dish ahead of time. Be sure to save some left overs for lunch or freeze for a future quick meal.
1 tablespoon avocado oil
2 pounds grass feed beef flank steak
1 cup beef broth 1
(8 ounce) can organic diced tomatoes
1 small onion, sliced
1 green bell pepper seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon of white vinegar
Heat avocado oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker on top of a bed of onion and carrots.
Pour in the beef broth and tomato sauce,
Add more onion, bell pepper, garlic, tomato paste, cumin, cilantro, 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 beef with two forks and serve with tortillas or rice.