Recipe: Ropa Vieja (Shredded Beef)

Ropa Vieja (Caribbean Shredded Beef)

grassfed beef

To make Ropa Vieja (shredded beef) quality of the beef is essential for the success of this hearty Caribbean cuisine dish. If you're uncertain about what to purchase, consult your local butcher about fresh, grass-fed beef.

If you are entertaining, you can prepare Ropa Vieja (Shredded Beef) ahead of time. Be sure to save some leftovers for lunch or freeze for a future quick meal.

Ingredients

1 tablespoon avocado oil

 2 pounds grass feed beef flank steak

1 cup beef broth 1

(8 ounce) can organic diced tomatoes

1 small onion, sliced

1 green bell pepper seeded and sliced into strips

2 cloves garlic, chopped

1 (6 ounce) can tomato paste

1 teaspoon ground cumin

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon of white vinegar

beef stew

Directions

Heat avocado oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. 

Transfer beef to a slow cooker on top of a bed of onion and carrots.  

Pour in the beef broth and tomato sauce, 

Add more onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.  

Stir until well blended.

Cover, and cook on High for 4 hours, or on Low for up to 10 hours.

When ready to serve, shred beef with two forks and serve with tortillas or rice.