Taste of Home
Cuban Ropa Vieja
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 8 servings.
I love having this as a go-to recipe for a weeknight meal. Its great authentic Cuban taste puts it at the top of my list.—Melissa Pelkey-Hass, Waleska, Georgia
Ingredients
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6 bacon strips, chopped
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2 beef flank steaks (1 pound each), cut in half
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1 can (28 ounces) crushed tomatoes
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2 cups beef stock
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1 can (6 ounces) tomato paste
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5 garlic cloves, minced
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1 tablespoon ground cumin
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2 teaspoons dried thyme
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1 medium onion, thinly sliced
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1 medium sweet red pepper, sliced
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1 medium green pepper, sliced
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1/4 cup minced fresh cilantro
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Hot cooked rice
Directions
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1.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
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2.
In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice.
Nutrition Facts
1-1/3 cups (calculated without rice): 335 calories, 17g fat (6g saturated fat), 68mg cholesterol, 765mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 29g protein.
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