Translating directly to “old clothes” this beef dish resembles torn cloth when cooked, but the national dish of Cuba is anything but old! Full of vibrant and flavorful ingredients this dish is an easy and versatile dinner. Made in the Crock-Pot it can be made ahead of time, and is even better the next day! Use this dish in tacos, quesadillas, served along side rice and beans, or eat it straight out of the slow cooker (no judgement).
In the traditional Cuban recipe flank steak is used as it breaks down into long tender strips resembling strips of cloth, but don’t feel married to it. Any large cut of beef works here really. I would recommend flank steak, chuck roast, rump roast, brisket, tri-tip, or even stew meat if you don’t mind the shape. Just use what you have and let the slow cooker do the work!
- 2 lbs Flank steak, or chuck roast (Or beef cut of your choice*)
- 2 bay leaves
- 2 large yellow onions (sliced)
- 2 bell peppers (sliced, any color)
- 1 carrot (peeled, roughly chopped)
- 2 ribs celery (roughly chopped)
- 12 cloves garlic
- 1 jalapeno
- 1 bunch cilantro (leaves and stems, chopped finely)
- 4 oz pimentos (drained)
- 5 oz green olives with pimentos (drained)
- 10 oz Rotel
- 2 Tbsp tomato paste
- 2 Tbsp paprika
- 1 Tbsp cumin
- 1 ½ Tbsp Mexican oregano
- 1 Tbsp kosher salt
- 2 tsp black pepper
- 2 cups chicken or beef stock
- In a slow cooker lay down the sliced onions and bell pepper and place the beef on top.
- In a blender or food processor combine the garlic, carrot, celery, jalapeno and ½ cup of chicken or beef stock and pour the puree over and around the beef.
- Over top of the beef add the salt, pepper, paprika, oregano, cumin, and tomato paste and rub into the beef.
- Add all remaining ingredients evenly around the beef into the slow cooker. Place the lid on the slow cooker and cook on high for 8 hours or until the beef is fall apart tender. Enjoy!
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