Cuban Beef Bowl (Print Version)
# Ingredients:
→ Base & Meat
01 -
Two tablespoons of oil, for searing
02 -
Two pounds of flank steak
03 -
Two cups of broth made from beef
→ Sauce Elements
04 -
Two tablespoons of olive oil
05 -
One tablespoon of vinegar
06 -
Two tablespoons of thickened tomato paste
07 -
A cup of smooth tomato puree
→ Veggies & Spices
08 -
One big bell pepper, sliced thin
09 -
One teaspoon of ground cumin powder
10 -
Four cloves of garlic, minced finely
11 -
A quarter cup of cilantro, chopped up
12 -
One medium onion, sliced into rings
# Instructions:
01 -
Heat oil in a pan over medium to high heat. Lay the steak on it and cook each side for about four minutes till they're nicely golden.
02 -
Put the browned steak into your crockpot. Add stock and tomato puree over it and mix in the tomato paste until blended.
03 -
Scatter minced garlic, bell pepper slices, onion rings, cumin, cilantro, olive oil, and vinegar over the meat mixture inside the cooker.
04 -
Secure the lid and let it slowly cook. Choose Low for 8 to 10 hours or High if you need it ready in half the time. The beef will be perfect when it shreds easily.
05 -
When the meat is fork-tender, shred it directly in the pot. Combine everything until it's incorporated nicely with the spices and sauce before serving.
# Notes:
01 -
The name 'Ropa Vieja' means 'old clothes' in Spanish, inspired by the dish's shredded beef.
02 -
Serve it with fluffy white rice, black beans cooked until creamy, and fried plantain slices for an authentic Cuban combo.