Cuban Ropa Vieja Recipe

Sear the flank steak in a sizzling skillet with vegetable oil over medium-high heat for 4 minutes per side, creating a rich golden-brown exterior that locks in robust flavors.

Transfer the beautifully caramelized meat into the slow cooker, then pour beef broth and tomato sauce, whisking tomato paste until smoothly integrated.

Enhance the culinary foundation by adding sliced bell peppers, onions, garlic, ground cumin, fresh cilantro, olive oil, and vinegar, gently stirring to distribute ingredients evenly around the protein.

Secure the slow cooker lid and allow the mixture to simmer on Low setting for 8-10 hours or High setting for 4 hours, transforming the meat into a tender, succulent delicacy.

Once the beef reaches optimal tenderness, use two forks to meticulously shred the meat within the cooking liquid, ensuring each strand is generously coated with the aromatic sauce and vegetable medley.

Plate the ropa vieja, presenting a vibrant dish that showcases the tender, flavor-infused shredded beef, ready to be enjoyed with traditional accompaniments like rice or plantains.