Slow Cooker Cuban Shredded Beef (Ropa Vieja)

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  • 2 pounds brisket or chuck steak
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 2 bell peppers, any color, seeded and sliced
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 1 cup beef or chicken stock
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 bay leaves
  • Chopped fresh cilantro, for serving


Season meat generously with salt and pepper (see note).

Add onions, peppers, garlic, tomatoes, stock, tomato paste, cumin, oregano and bay leaves to slow cooker; stir well. Nestle beef in sauce, cover and cook on Low for about 8 hours.

Shred beef using two forks; stir in cilantro.

Special notes:

For even more flavor, heat 1 tablespoon high-heat oil in a large skillet over medium-high heat. Sear beef until well browned, about 4 minutes per side, then continue with the recipe.

This recipe is sized for either a 4- or 6-quart slow cooker.

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