Simple Cuban Recipes
My daughter Ava went on a school trip to Cuba a few months ago. Because she has to eat gluten-free to stay healthy, we were a little concerned about what she would eat in Cuba. When other people are preparing your food, and they don’t fully understand just how sick an ingredient can make you, and there’s a language barrier… You get a little worried. However, her teacher told me not to fret, that the food in Cuba is very simply prepared (meaning no filler ingredients with hidden gluten) and they would mainly be eating rice, beans, and a little meat. I said a prayer (or a bunch of prayers) and sent her off. Ava did, in fact, stay healthy through her entire time in Cuba. And when she had internet access she would text me photos of her food. Most often the plates were filled with rice, black beans, fried plantains, and shredded beef. When she returned home, she insisted we learn to make this Cuban beef… Ropa Vieja.
Ropa Vieja – Cuba’s National Dish
The stated national dish of Cuba usually depends on who you ask. Several very popular Cuban recipes are considered the national dish. However, Arroz con Pollo and Ropa Vieja are always at the top of the list. A traditional Ropa Vieja recipe is essentially beef flank steak slow-cooked with wine, herbs, and spices. Most “authentic” Ropa Vieja recipes in cookbooks and online include bell peppers and olives. However, according to Ava, these are ingredients that are not always available to most of the Cuban population and therefore often left out. She said they never once had Ropa Vieja with peppers and olives. We decided to make the fancy when-you’ve-got-everything-at-your-finger-tips version today, because it offers more flavor and visual appeal. Yet just know, you can skip the wine, peppers, and olives, substituting broth for the wine. Without them, you will end up with more of what you would be served in a casual Cuban restaurant or in a home.
Authentic Ropa Vieja Recipe
After making and taste-testing Ropa Vieja several times, Ava also mentioned that no matter how I changed the recipe, the Cuban version they ate was always more intense in flavor, and a little bit dry or crispy. We decided this is because they usually make it ahead, so the tender beef has (potentially) several days to soak up the spices. They also, warm up the Ropa Vieja on a hot griddle before serving, so the sauce dries up and the beef shreds get a little crispy around the edges, similar to traditional carnitas. When we tried this method, our recipe tasted even more authentic. However, we feel it’s just as delicious fresh and saucy. So you can enjoy it immediately after cooking. Or you can let it sit in the fridge for a couple of days then reheat it in a skillet. You really can’t go wrong.
Low Carb Cuban Beef Recipe?
Although Ropa Vieja is usually paired with rice and beans, on its own it’s very low in carbs. You can make it even lower in carbs by removing the wine. Instead of traditional rice, you can serve this Low Carb Ropa Vieja with Cauliflower Rice or Broccoli Rice! Ropa Vieja is also a fabulous Meal Prep Recipe because the flavor intensifies over time!
Slow Cooker Ropa Vieja Ingredients
Olive oil – To brown the beef and onions. Flank steak – Some recipes call for beef chuck roast, but flank steak is more traditional. Sweet onion – Softened in a skillet before adding to the crockpot. Garlic – The more the merrier! Bay leaves – For a deep herby note. Cumin – To offer a smoky peppery flavor. Oregano – For sweet herby essence. Smoked paprika – To bring in a stronger smoky taste and add color. Allspice – For island appeal. Crushed tomatoes – To add tang and color. (In a pinch, use tomato sauce or tomato paste) White wine – For more tang and depth of flavor. (Or just a splash of vinegar) Carrots – To add a touch of natural sweetness. Optional for low carb variations Bell peppers – Buy three colors or all red bell peppers. Optional for a more casual version. Spanish green olives – Pitted. Optional.
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