Cuban Ropa Vieja

  • Author: The Cooking Jar
  • Yield: 6 1x


  • 2 lb. flank steak
  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1 bay leaf
  • 1/2 cup green olives, halved
  • Salt and pepper to taste
  • 2 teaspoons capers (optional)
  • 1 tablespoon cilantro, chopped (optional)


  1. Season the flank steak with salt and pepper
  2. Combine the onions, garlic, tomatoes, bell peppers, jalapeno and spices in the slow cooker
  3. Add flank steak, cover and cook on low for 8 hours
  4. Remove meat and let it rest 10 minutes
  5. Discard bay leaf and stir in olives, capers (optional) and 1 tablespoon cilantro (optional) into the sauce
  6. Shred the meat with two forks into fine strips. Persevere!
  7. Return the meat to the sauce, stir to mix and season with salt and pepper
  8. Serve hot over steamed white rice, Cuban-style yellow rice or warm tortillas


Adapted from Food and Wine