Known as Ropa Vieja, this Cuban Shredded Beef is a flavorful, slow-cooked dish that tells a story in every bite. Braised with bell peppers, garlic, onions, tomatoes, and spices, the beef becomes fork-tender and deeply infused with classic Cuban flavor. Serve it over rice with black beans and fried plantains, and you have an authentic Caribbean meal that’s bold, comforting, and unforgettable. It’s rustic, hearty, and packed with culture.
Why You’ll Love This Cuban Shredded Beef
Authentic taste from time-honored Cuban traditions.
Tender beef packed with bold, savory flavor.
Perfect for make-ahead meals and batch cooking.
Pairs beautifully with rice, beans, or plantains.
A satisfying and hearty dish that’s easy to prepare.
Ingredients for Cuban Shredded Beef
Before you experience the full flavor, you’ll want these close by.
Flank steak: This cut is lean yet flavorful, perfect for shredding after slow cooking. You can also use chuck roast for a richer taste.
Olive oil: A splash of this golden liquid helps sauté the vegetables, adding depth to the dish.
Onion: Sliced onions bring sweetness and aroma, creating a savory base for the beef.
Bell pepper: Any color works! These add a pop of color and a hint of sweetness.
Garlic: Minced garlic is a must for that aromatic kick that elevates the entire dish.
Ground cumin: This spice adds warmth and earthiness, a staple in Cuban cuisine.
Dried oregano: A sprinkle of oregano brings a herby note that complements the beef beautifully.
Paprika: This adds a subtle smokiness and vibrant color to the dish.
Black pepper and salt: Essential for seasoning, enhancing all the flavors in the dish.
Beef broth: This liquid gold keeps the beef moist and infuses it with rich flavor.
Orange juice: A splash of citrus brightens the dish, balancing the savory elements.
Lime juice: This adds a zesty kick, enhancing the overall flavor profile.
Soy sauce: A touch of umami that deepens the flavor, making it irresistible.
Bay leaf: This aromatic leaf adds a subtle depth to the cooking liquid.
Fresh cilantro: For garnish, it adds a fresh, vibrant touch to your finished dish.
For those looking to spice things up, consider adding diced jalapeños or a dash of hot sauce. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Cuban Shredded Beef
Creating Cuban Shredded Beef is a straightforward process that rewards you with incredible flavors. Follow these simple steps, and you’ll have a dish that’s sure to impress!
Step 1: Sauté the Vegetables
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, toss in the sliced onion and bell pepper. Sauté them for about five minutes until they soften and become fragrant. Just before you take them off the heat, add the minced garlic and cook for an additional minute. This step builds a flavorful base for your beef.
Step 2: Prepare the Slow Cooker
Now, grab your slow cooker and place the flank steak inside. Season it generously with ground cumin, dried oregano, paprika, black pepper, and salt. Layer the sautéed vegetables on top of the steak, allowing those vibrant flavors to mingle. This combination is the heart of your Cuban Shredded Beef.
Step 3: Mix the Sauce
In a separate bowl, combine the beef broth, orange juice, lime juice, soy sauce, and bay leaf. Whisk it together until well mixed. Pour this zesty sauce over the steak and vegetables in the slow cooker. The citrus will brighten the dish, making it even more delicious.
Step 4: Cook the Beef
Cover the slow cooker and set it to cook on low for eight hours or high for four hours. The key here is patience; the longer it cooks, the more tender the beef will become. You want it to be so tender that it shreds easily with a fork.
Step 5: Shred the Beef
Once the cooking time is up, carefully remove the beef from the slow cooker. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker, mixing it with the juices and vegetables. This step ensures every bite is packed with flavor.
Step 6: Serve the Dish
Now it’s time to enjoy your creation! Serve the Cuban Shredded Beef warm, garnished with fresh cilantro. It pairs beautifully with rice, tortillas, or even on a sandwich. Each bite is a taste of Cuba, bringing warmth and joy to your table.
Tips for Success
Always sear the meat before adding it to the slow cooker for extra flavor.
Let the beef rest for a few minutes after cooking for easier shredding.
Adjust the seasoning to your taste; don’t be afraid to experiment!
For a richer flavor, use homemade beef broth if possible.
Store leftovers in an airtight container for up to three days.
Equipment Needed
Slow cooker: Essential for this recipe; a Dutch oven can work too if you prefer stovetop cooking.
Large skillet: For sautéing vegetables; a non-stick pan makes cleanup easier.
Cutting board and knife: To slice your veggies and shred the beef.
Meat forks: Handy for shredding the beef; regular forks will do in a pinch.
Variations
Spicy Cuban Shredded Beef: Add diced jalapeños or a splash of hot sauce for an extra kick.
Vegetarian Option: Substitute the beef with jackfruit or mushrooms for a plant-based twist.
Low-Carb Version: Serve the shredded beef over cauliflower rice instead of traditional rice.
Herb-Infused: Experiment with fresh herbs like thyme or rosemary for a unique flavor profile.
Sweet and Savory: Incorporate diced pineapple or mango for a tropical sweetness that complements the spices.
Serving Suggestions
Serve the Cuban Shredded Beef over fluffy white rice for a classic pairing.
Warm tortillas make for delicious wraps, perfect for a casual meal.
Pair with a refreshing mojito or a cold beer to complement the flavors.
Garnish with lime wedges and extra cilantro for a vibrant presentation.
FAQs about Cuban Shredded Beef
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal, you can also use chuck roast for a richer flavor. Just remember that different cuts may require slight adjustments in cooking time.
How do I store leftovers of Cuban Shredded Beef?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of beef broth to keep it moist.
Can I make Cuban Shredded Beef ahead of time?
Yes! This dish is perfect for meal prep. You can cook it a day in advance and let the flavors develop overnight. Just reheat before serving.
What can I serve with Cuban Shredded Beef?
This dish pairs wonderfully with rice, tortillas, or even on a sandwich. You can also serve it alongside black beans and fried plantains for a complete Cuban meal.
Is Cuban Shredded Beef gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce. Always check labels to ensure all ingredients meet your dietary needs.
Final Thoughts
Cooking Cuban Shredded Beef is more than just preparing a meal; it’s about creating memories and sharing joy. The tender, flavorful beef, infused with vibrant spices, brings a taste of Cuba right to your kitchen. Each bite is a reminder of the warmth of family gatherings and the joy of good company. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, this dish is sure to impress. So roll up your sleeves, embrace the process, and let the rich aromas fill your home. You’re not just cooking; you’re crafting a delicious experience!
A delicious and authentic Cuban dish featuring tender, shredded beef cooked with vibrant spices and vegetables.
Ingredients
Scale
2 pounds flank steak
1 tablespoon olive oil
1 large onion, sliced
1 bell pepper, sliced (any color)
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup beef broth
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons soy sauce
1 bay leaf
Fresh cilantro, for garnish
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
In a slow cooker, place the flank steak. Season with cumin, oregano, paprika, black pepper, and salt. Pour the sautéed vegetables over the steak.
In a separate bowl, mix together the beef broth, orange juice, lime juice, soy sauce, and bay leaf. Pour this mixture over the steak and vegetables in the slow cooker.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it with the juices and vegetables.
Serve the shredded beef warm, garnished with fresh cilantro. It pairs well with rice, tortillas, or on a sandwich.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the slow cooker.
Substitute the flank steak with chuck roast for a richer flavor and texture.
