Easy Crock Pot Cuban Ropa Vieja Recipe Shredded Beef

Tender Crock Pot Cuban Ropa Vieja (Shredded Beef)

WebApr 12, 2019 · Using a spoon mix everything together. Pour the sauce over the beef and veggies. Cover and simmer for 3-4 hours on stove or place …

Rating: 5/5(6)
1. Generously season beef with salt and pepper on both sides.
2. Using a paring knife, cut three “x’s” into the meat and stuff each X with a clove of garlic.
3. Heat a large skillet to medium high heat.
4. Add grape seed oil to pan. Place beef chuck roast in the pan and sear (DO NOT TOUCH IT) for 5 minutes, you want it to brown to sear in all the juices. After 5 minutes, flip and sear for 5 minutes on the other side. Remove from pan and place in the crockpot.

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Authentic Cuban Ropa Vieja (Shredded Beef Recipe)

WebApr 22, 2024 · Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds. Add tomato sauce, vino seco (dry cooking wine), cumin, oregano, bay …

Rating: 4.8/5(68)
1. In a Dutch oven, add meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours (In a pressure cooker, this takes about 30 minutes). Transfer to a plate. Shred meat and set aside.
2. In a skillet, heat olive oil at medium heat. Add green pepper, red pepper, onion, garlic and dry cooking wine. Sauté for 1-2 minutes. Add tomato sauce, ground cumin, oregano, bay leaf, salt and pepper. Cook for 15-20 minutes, stirring occasionally until tender.
3. Add shredded meat to skillet. Stir to combine with sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over rice and sweet plantains.

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Cuban Shredded Beef (Slow Cooker) Recipe Little …

WebDec 22, 2021 · Cuban Shredded Beef (Slow Cooker) Prep Time 10 minutes. Cook Time 8 hours 15 minutes. Total Time 8 hours 25 minutes. …

Rating: 4.9/5(127)
1. SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
2. FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
3. TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

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Slow Cooker Ropa Vieja (Cuban Beef) No Spoon …

WebMar 6, 2023 · Shred the beef: Remove the top from the slow cooker and use 2 forks to pull the beef apart into long shreds. Add the olives and brine (if …

Rating: 5/5(8)
1. Season meat: Season the flank steak generously with Sazon, salt and pepper.
2. Brown meat (optional but recommended): Heat oil in a large skillet over medium-high heat. Working in batches if necessary to not overcrowd the pan, add the flank steak in a single layer. Sear until well browned, about 3-4 minutes per side. Transfer the meat to the slow cooker.
3. Place ingredients in slow cooker: Layer the onions, bell peppers and garlic on top of the meat. Add the bay leaf, crushed tomatoes, stock, tomato paste, vinegar, cumin and oregano. Season with salt and pepper. Stir to combine.
4. Cook: Cover the slow cooker and cook on LOW for 7-8 hours (or HIGH for 4 hours*), or until meat can easily be shredded. Remove bay leaf and discard.

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