I love Ropa Vieja but sometimes I just don’t have all day to wait for the slow-cooker, so I’ve updated this fantastic recipe for Ropa Vieja that was inspired by my time in Miami to be an Instant Pot OR Slow-Cooker Ropa Vieja. Take advantage of either the slow-cooker or the Instant Pot to turn out this saucy, shredded, salty, sweet Cuban Classic flank steak preparation. Serve with some hot, cooked rice, a shower of fresh cilantro, and some lime wedges for squeezing and and feel like you’ve been transported to Miami! 
You know that trip I took to Miami a while back? This will come as no surprise to most of you, but my awesome roomies (Mary and Meseidy) I ate a large swath through that city, decimating all the Cuban food we encountered with no mercy. Yes, I know the city is full of scantily glad beautiful people -Holy Lack of Inhibitions, Batman- but for us it was all about the food and well-clothed friendship.
I demolished Cuban Hash for breakfast (pulled pork, fried potatoes-and-onions-and-peppers, garlic, and a fried egg). I ate Cuban sandwiches for lunch. We went out to a Cuban restaurant for late afternoon snack with girlfriends and ordered an entrée of Vaca Frita that came with a massive plate of fried onions, black beans, and rice. I love unabashedly meat-and-garlic-loving cuisines.
Do you think I got tired of the all-Cuban-food-all-the-time approach I took to the city?
No. In case you’re wondering, that’s the answer. In fact, I went through withdrawal when I got home. WHERE were my plantain chips? WHERE was my bowl of beans and rice? WHERE was my deep-fried, smoked pork chop? WHERE WAS MY ROPA VIEJA? The solution was -as it often is- to make my own.
Thanks to the “Flavors of Miami” demo by Meseidy of The Noshery and Carla a.k.a. CubanBrit, I left Miami feeling like I was totally equal to making it myself. Using Carla’s recipe as a leaping off point, I adjusted to make it mine and baby? It’s good.
You’ll feel like one of the beautiful Miami people when you serve this, although hopefully you’ll be wearing more than that thong get-up I saw that one woman sporting at the nightclub. I mean it’s up to you, obviously, but I prefer to wear something with a little more mid-section coverage so I can go back for seconds and thirds without it being so obvious. You know, like a muu muu or burqini.
I’m clearly not meant to live in Miami among the beach people.
The point is this; the food is spot on whether you serve it dressed like a nun or a nudist. Ropa Vieja -one of Cuba’s National Treasures- is traditionally a flank steak that is seared and then braised in a garlicky tomato sauce with onions and peppers until the steak can easily be shredded into long, thin, ropy pieces like tattered old clothes.
Ropa Vieja actually MEANS old clothes, so there ya go! The shredded meat is then added back into the cooking juices along with green olives and a handful of raisins that provide a sweet counterpoint to the salty olives. It’s usually served with a side of white rice and a shower of chopped fresh cilantro or parsley. UGH that’s so stinkin’ good.
Cook’s Notes
- For the record, I think Instant Pot or Slow Cooker Ropa Vieja would be outstanding made with venison. Venison flank steak would behave much the same way, using the long, slow-cooking phase to become tender and shreddy.
- You could quite likely use a top round or chuck steak in place of a flank steak, but you won’t get the same long, ropy pieces that you would from a flank steak. Still? Yum.
- The raisins in the dish are optional, but if you omit them, be sure to add in 1/8 cup of raw or brown sugar, or sucanat to make up for the sweetness they’d bring.
- If you don’t want to use Sazon Goya because of the MSG or because you can’t find it in your area, you can make your own using The Noshery’s recipe for homemade sazon here! Sazon is good stuff, though, folks… and it’s a very authentic addition to Ropa Vieja!
- Whether you use the Instant Pot or Slow Cooker is totally up to you. I love the convenience of the one pot preparation in the Instant Pot, though, and it only takes a couple hours vs. all day. Plus, if you have an instant pot, you can whip up this Instant Pot Oreo Cheesecake… so win/win!
Use these to make Instant Pot or Slow Cooker Ropa Vieja
Look how easy Instant Pot Ropa Vieja is to make!
Ropa Vieja {Cuban Shredded Beef}
Rate RecipeIngredients
- 2 to 2 1/2 pounds beef flank steak
- 2 packets Sazon Goya or 1 1/4 teaspoons plus 1 1/4 teaspoons seasoning salt separated
- 1 tablespoon peanut or canola oil plus 1 teaspoon separated
- 1 large green pepper seeded, stemmed, and diced
- 1 large onion trimmed of root and blossom ends, peeled, and diced
- 4 cloves garlic peeled and minced
- 1 can petite diced tomatoes in their juices 28 ounces
- 1 cup beef broth
- 1 cup dry red wine
- 1 teaspoon kosher salt plus a pinch separated
- 1/2 teaspoon coarse ground black pepper
- 1 jar green olives with pimientos 5.75 ounces or thereabouts, drained and cut in half
- 1 jar capers 2 ounces, drained and rinsed
- 1 cup golden raisins If omitting, add 2 tablespoons sugar., optional
- hot cooked rice or noodles
- cilantro or parsley and fresh lime wedges for garnish optional
Instructions
To Make in the Slow Cooker:
- Sprinkle one packet of the Sazon Goya (or 1 1/4 teaspoons of seasoning salt) over both sides of the flank steak. Heat the tablespoon of oil in a cast-iron or other heavy skillet on high heat. When the oil is very shimmery and has faint wisps of smoke rising from it, lay the flank steak down in it carefully. Don't move the steak for 4 minutes. Use tongs to flip the steak to sear the other side for another 4 minutes. After searing the steak, use tongs to transfer it to the crock of your slow cooker. Cover and set the slow-cooker to HIGH.
- Set the pan back on the burner, dropping the heat to medium low. If the pan is dry, add the additional teaspoon of peanut or canola oil and swirl, then add the green peppers and onions along with a pinch of salt. Sautee, stirring frequently, until the onions and peppers have a touch of colour around the edges, about 3 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes, beef broth, wine, remaining packet of Sazon (or last 1 1/4 teasoons of seasoning salt), olives, capers, raisins, kosher salt, and coarse black pepper, raise the heat to medium high and bring to a boil. Pour over the seared flank steak in the slow-cooker. The flank steak should be covered by vegetables and sauces. Cover the slow-cooker and continue cooking on HIGH for 4 hours or LOW for 8 hours.
- After the time is up, use tongs to scrape anything off of the top of the steak and transfer the steak to a cutting board. Cover and let it cook while you address the steak.
- Hold the steak down at one end with a fork. Poke another fork into the steak near the anchoring fork and pull away, down the length of the steak, shredding the steak into long, thin, ropy strips. Repeat until the whole steak has been shredded. Return the shredded meat to the slow-cooker and toss to distribute everything evenly. Serve hot, warm, or room temperature on rice or noodles. If desired, garnish with chopped, fresh cilantro or parsley and some fresh lime wedges for squeezing over the dish.
To Make in an Instant Pot
- Sprinkle one packet of the Sazon Goya (or 1 1/4 teaspoons of seasoning salt) over both sides of the flank steak. Heat the tablespoon of oil in an Instant Pot set to SAUTE. When the oil is very shimmery lay the flank steak down in it carefully. You may need to cut the steak in half to fit. Don't move the steak for 4 minutes. Use tongs to flip the steak to sear the other side for another 4 minutes. Repeat with the other half if you needed to trim it to fit. After searing the steak, use tongs to transfer it to a plate.
- If the pan is dry, add the additional teaspoon of peanut or canola oil, then add the green peppers and onions along with a pinch of salt. Saute, stirring frequently, until the onions and peppers have a touch of colour around the edges, about 3 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes, beef broth, wine, remaining packet of Sazon (or last 1 1/4 teasoons of seasoning salt), olives, capers, raisins, kosher salt, and coarse black pepper, return the flank steak to the pot, pressing to submerge the meat as much as possible. Fix the Instant Pot's lid in place, be sure the vent is in the closed position, and set to High Pressure manually for 70 minutes.
- After the time is up, release the pressure by carefully venting, remove the lid, use tongs to scrape anything off of the top of the steak and transfer the steak to a cutting board.
- Hold the steak down at one end with a fork. Poke another fork into the steak near the anchoring fork and pull away, down the length of the steak, shredding the steak into long, thin, ropy strips. Repeat until the whole steak has been shredded. Return the shredded meat to the Instant Pot and toss to distribute everything evenly. Serve hot, warm, or room temperature on rice or noodles. If desired, garnish with chopped, fresh cilantro or parsley and some fresh lime wedges for squeezing over the dish.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
If you loved this Instant Pot or Slow Cooker Ropa Vieja, you might like these recipes:
- Creamy Bufffalo Chicken for Instant Pot or Slow Cooker
- Slow Cooker Cuban Pork
- 31 Instant Pot and Slow Cooker Holiday Recipes
- Slow Cooker Broccoli Cheddar Soup
- Ranch Slow Cooker Chex Mix
This post originally published June 10, 2014. Updated December 2017 with Instant Pot instructions and links.
Reader's Thoughts...
Jackie says
This was great! I used a 2 lb. chuck roast because that’s what was defrosted. I made my own seasoning substitutions for the Sazo packet. The link above the recipe was good except I didn’t have annatto. I don’t know what that is. I also used regular raisins instead of the golden raisins. Your recipe was the only one I found with raisins. but it seemed important. I like to naturally sweeten food. WOW! It was really tasty. The next day it’s even better. Although I made it in the slow cooker, I do appreciate the Instant Pot conversion. My IP happened to be busy with something else that day.
Carrian Cheney says
That is some beautiful meat, my friend!
Rebecca says
<3
William Moore says
This is a fantastic dish to prepare with flank steak as flank steak is naturally tough and has its fibers gonin in one direction, easy shredding. If you don’t have a ‘crock pot’, or slow cooker, ( we sold ours at a garage sale years ago after years of having sat unused in the kitchen cupboard) , an electric frying pan with a domed lid is ideal. The only thing different is with a slow cooker, you can go about your day without having to keep an eye on it, but with an electric frying pan you need to check on it periodically. This is a great dish to prepare on the weekend when you’re home and working around the house. Start it early in the morning and by late afternoon early evening, it should be good to go’ Buen provecho !
Lauren says
Can I cook a day ahead? How well do leftovers keep? Any wait to try this!
Lauren says
*cant wait to try! Lol
Rebecca says
You most certainly can, Lauren! The leftovers keep improving (if properly stored) through about Day 4! Otherwise, you’d want to freeze it!
William Moore says
Absolutely! this dish is often made on a weekend and enjoyed through the week. Like spaghetti or lasagna, the flavors seem to get better with being prepared ahead.
Susan says
If you want a cut of beef that would work as well as flank steak (which I cannot find in my local grocery stores), try brisket. That would definitely give you the stringiness. Reading about the combination of olives and raisins tends to leave me not interested in a recipe, except for one thing: this summer I had a dish with olives from Mexico City that was wonderful despite the fact that I’m not a fan of olives. So, I’m saving this recipe and just might make it – I realize that I just might like it!
Rebecca says
I hear ya, Susan… I never thought I would like the raisin/olive combo in a savoury dish until I ate it at someone’s house… (I have a strict policy of not refusing food when someone makes it and serves it to me…) and SHAZAAM I loved it. Most of the time pride gets me in trouble, except for when it comes to food. I’ve discovered so many favourites because I don’t want to hurt someone’s feelings and not eat something. 😉 Thanks for sharing the brisket idea!
Selma says
Ah! I’m confused! In the step after taking the steak out of the cooker it says “stir in remaining ingredients” and no matter how many times I look over the list, I can’t find anything that hasn’t been used yet! Should I not have used the olives, raisins, etc. before (with adding the wine, broth, etc to the peppers, onions and garlic)? Oh well, we’ll see how this turns out
Rebecca says
No wonder you’re confused. That sentence had no business being in that recipe. My apologies. Thanks for the heads up! I’ve fixed it now.
Meta says
This was amazing, easy & authentic
Valerie says
Oh, okay! Gosh I hope that comment didn’t strike as rude… I was in the middle of making the dish, nursing my 3month old and trying to keep my 21 month old off the table lol. I love all the recipes I have tried off tour site. Chicken Tikka Masala, Honey sesame Chicken, honemade lara bars, oatmeal rasin enegry cookie bars, and the blueberry crisp. I just make everything and freeze it, and throw in the crock pot it’s a life saver! I want to say THANK YOU for sharing
Valerie says
When and when do you add the capers, olives and rasins???
Rebecca says
You add it to the slow cooker when you’ve stirred in the remaining ingredients. Something must’ve been lost in translation when I converted all my recipes from Ziplist to Easy Recipe! It’s fixed now!!! Thank you for the heads up!
Carol at Wild Goose Tea says
OMG! This looks delicious. The slow cooker is my friend. I suspect
this recipe is my friend too. I love the ingredient selection.
Rie says
Ok…..don’t mean to nick-pick, but what size jar of olives??? If it’s too big, I could over salt the dish. This looks YUMMY!. Hope all went well with your certification. I am such a couch potato, I’m not sure what you are getting certified in…teehee
Rebecca says
That’s a totally valid question! 5.75 ounces is the size jar I used. Drained, of its liquid, of course!
Jessica @ A Kitchen Addiction says
Congrats on your certification!
What a great slow cooker meal! These flavors sound wonderful!
Matt Robinson says
I love Cuban food and I love using my crock pot, so this is perfect!
Megan B says
I’m excited to try this! My father is Cuban and I love my grandmother’s Cuban food, but she unfortunately never writes recipes. This looks promising though!
Liz@Virtually Homemade says
Oh my gosh – this looks amazing. Love my meet shredded and flavorful!
Happy Valley Chow says
Dannnggg that looks sooooo flippin good! Thanks for sharing 🙂
Karly says
My family will completely revolt if I make them this (onions, peppers, olives, capers, oh my), but I think I’m going to do it anyway. That’s what peanut butter and jelly were made for, right?!
KalynsKitchen says
Sounds delicious. I’ve only been to Miami once but I do remember going crazy over the Cuban food!
Vijay @ NoshOnIt says
Congrats on your certification Rebecca! I LOVE ropa vieja and haven’t had it outside of Miami before. This looks amazing!
Bri | Bites of Bri says
Good luck today! I love ropa vieja! Yum!
Betty says
The recipes sound good but I would like to print them out on the printer.
Rebecca says
Hi Betty- There is a “print recipe” button right in the box with the recipe! 😀