This Cuban braised beef is slow cooked with delicious tomatoes, peppers, and onions for a dish that’s packed with flavor and only takes minutes to prep!
Slow cookers are one of the best ways to cook easy, hearty meals. And this Cuban braised beef may be one of the most flavorful I’ve tried!
In fact, the hardest part is smelling it all day as it cooks. The aroma of beef, veggies, and spices is so alluring, but it’s all worth it once you get to sit down to this delicious plate!
This dish is called Ropa Vieja in Cuba, meaning “old clothes,” because the shredded beef and vegetables look like a heap of colorful rags. Sounds tasty, right?
But trust me: after one bite, you will be ready to dive into this messy pile again and again. There’s the reason it’s the national dish of Cuba!
How to make Cuban braised beef
Slow cookers are amazing at infusing flavor into dishes with very little effort on your part. The only work you have to do is chop, stir, and shred!
Step 1: Combine the tomatoes, oregano, cumin, salt, and pepper in the slow cooker. Mix everything together.
Step 2: Add the bell peppers and onion, then stir again.
Step 3: Nestle the pieces of beef in the vegetables.
Step 4: Cook, covered, until the meat is tender, about 7-8 hours on low or 4-5 hours on high.
Step 5: Without taking the beef out of the pot, shred using two forks.
Step 6: Stir to mix the shredded beef with the liquid and vegetables.
Step 7: Garnish with sliced avocado and chopped cilantro to serve.
How easy is that? Your messy pile of tasty veggies and shredded beef is ready to enjoy!
How to serve braised beef
Traditionally, this dish is served with white rice, black beans, and sometimes maduros.
I like to serve it over brown rice, which has better nutritional value than white rice and is great for soaking up all the extra sauce!
Also, don’t skip the avocado. It really adds a nice pop of flavor and texture to the dish. Plus, it’s a great source of healthy fat!
If you think this Cuban beef is tasty right out of the slow cooker, wait until you try the leftovers! The flavors will deepen in the refrigerator, making it even more hearty and delicious.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. If possible, don’t add the avocado to each serving until you’re ready to eat.
Once sliced, avocado will oxidize and turn black. It’s much more appetizing if it’s sliced right before eating.
Other delicious slow cooker recipes
Looking for more easy and flavorful dishes you can throw together in the slow cooker? Here are a few of my favorites that I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Cuban Braised Beef
- 2 cans diced tomatoes with garlic and onions (drained)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1½ teaspoon Kosher salt
- ¼ teaspoon "Hot Shot" pepper (blend of black and cayenne peppers)
- 2 red bell peppers (cut into ½ inch thick slices)
- 1 sweet onion (cut into 8 wedges)
- 1½ lbs London broil or flank steak (cut crosswise into 3 pieces)
- 1 avocado (sliced)
- 1 handful fresh cilantro (chopped)
- Combine the tomatoes, oregano, cumin, salt, and pepper in the slow cooker. Mix everything together.
- Add the bell peppers and onion, then stir again.
- Nestle the pieces of beef in the vegetables.
- Cook, covered, until the meat is tender, about 7-8 hours on low or 4-5 hours on high.
- Without taking the beef out of the pot, shred using two forks.
- Stir to mix the shredded beef with the liquid and vegetables.
- Garnish with sliced avocado and chopped cilantro to serve.