Okay, so you know those nights when you want something seriously good, but also, like, something that won’t take you all night to make? That’s where this Paleo Cuban Ropa Vieja with Plantains comes in. Forget dry, boring shredded beef – this is tender, flavorful, fall-apart shredded beef that tastes like it simmered for hours, but it’s actually super chill to whip up.
Seriously, the aroma that fills your kitchen while this is cooking? Chef’s kiss. It’s the perfect balance of tender meat, rich tomato sauce, and that hint of Cuban spice. And the plantains? They’re the sweet, slightly caramelized cherry on top that makes this whole dish a total vibe. If you’ve been looking for an easy Paleo Cuban Ropa Vieja with Plantains recipe that actually delivers, you found it. Get ready to impress yourself (and anyone lucky enough to be around). This is how to make the best Paleo Cuban Ropa Vieja with Plantains, no cap.
Serving and Pairing Suggestions
This Paleo Cuban Ropa Vieja with Plantains is already a whole meal, but let’s get it poppin’ with some sides. You could totally serve it up with some Roasted Vegetables for some extra greens. Or, if you’re feeling something a little more carb-y (but still Paleo-friendly), some Cauliflower Fried Rice would be a killer combo.
For drinks, you cannot go wrong with a refreshing Watermelon Agua Fresca to cut through the richness. If you’re feeling a bit more festive, a Pineapple-Orange Sangria would also be totally fire.
Tips and Notes
- Meat Choice: Flank steak or skirt steak are your besties here. They shred up beautifully and absorb all that amazing flavor.
- Slow Cooker Hack: If you want to make this even easier, throw everything in a slow cooker on low for 6-8 hours or high for 3-4 hours until the beef is super tender.
- Plantain Prep: Make sure your plantains are ripe (yellow with black spots!) for the best sweetness and texture when you pan-fry them. Don’t have plantains? Sweet potatoes could be a decent sub, but plantains are the authentic move.
- Spice Level: Adjust the cumin and other spices to your liking. If you like it a little spicy, a pinch of cayenne pepper or a diced jalapeño wouldn’t hurt!
- Storage: Leftovers are amazing! Store the Ropa Vieja and plantains separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
What topping would you add to your Ropa Vieja? Let me know below!
Paleo Cuban Ropa Vieja with Plantains
Equipment
- 1 Large skillet
- 1 Slow Cooker
- 1 Cutting board
- 1 Knife
Ingredients
- 2 pounds beef flank steak - for a tender result,
- 1 large onion - sliced thin,
- 1 bell pepper - sliced thin,
- 4 cloves garlic - minced,
- 1 can 14 oz diced tomatoes - preferably no salt added,
- 1 tablespoon olive oil - for sautéing,
- 1 teaspoon cumin - adds a warm flavor,
- 1 teaspoon oregano - for aromatic notes,
- 1 teaspoon salt - adjust based on preference,
- 1/2 teaspoon black pepper - for spice,
- 2 ripe plantains - sliced for frying
Instructions
- In a slow cooker, add flank steak, onion, bell pepper, garlic, diced tomatoes, cumin, oregano, salt, and black pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
- Once cooked, shred the beef with two forks and mix it back into the sauce.
- In a skillet, heat olive oil over medium heat and fry the sliced plantains until golden brown on both sides.
- Serve the Ropa Vieja hot with the fried plantains on the side.