Low Carb Cuban Beef or its Spanish name Ropa Vieja. Cuban Beef is considered by most as the national dish of Cuba and I am imagining it made with pork too. I know the list of ingredients is long but it goes together very quickly and assuming you have a crock pot it is pretty much a dice, cut, and dump recipe. I do not have a crock pot and I do what I call Future Cooking (my meat) so I already have it when I need it for all kinds of things. This is what I did here, it is a bit different than the directions, and the outcome is exactly the same. I would suggest you sear your meat as the end product will be more flavorful but with all the great ingredients it’s flavorful on its own. Since I don’t do rice, low carb Cuban beef is perfect served with Cauliflower Grits or sautéed cauliflower rice.
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- 2-2½ Lbs Thick Cut Chuck Roast
- 1 Thinly Sliced Onion
- 1 Thinly Sliced Red Pepper (Or Orange Or Green)
- 1 Thinly Sliced Yellow Pepper
- 2 T Garlic Paste***
- 1 T Paprika
- 1 T Dried Oregano
- 2 t Ground Cumin
- ⅛ t Allspice
- ⅛ t Ground Clove
- 1 t Pepper
- ½ C White Wine
- 1 C Water (+ More As/If Needed)
- 1 T Chicken Base*** (+More To Taste)
- 1 Can Small Diced Tomatoes
- 2 T Tomato Paste
- 2 Bay Leaves
- 1 Carrot Split
- 1 Stalk Celery Split
- 1 C Green Olives
- ½ C Roasted Red Peppers
- 2 T Capers
- 1 Cup Cilantro (Divided)
- Sear room temperature meat. Set aside.
- Slice all vegetables, put into pot, reserving olives, roasted red peppers, capers, and cilantro.
- Sprinkle in spices and bay leaves.
- Pour in all liquids including tomato paste.
- Put meat into pot, cover and simmer for 3-4 hours or until beef pulls apart.
- Remove carrot and celery pieces then add olives, roasted red peppers, capers, ¼ C cilantro and bring to temperature.
- Serve either on a plate or in a bowl and garnish with remaining cilantro.
- 8 Servings
- 403 Calories, 33.2g Protein, 23.8g Fat, 6.6g Carbs, 1.7g Fiber, 4.9g Net Carbs
- 6 Servings
- 537 Calories, 44.3g Protein, 31.7g Fat, 8.9g Carbs, 2.2g Fiber, 6.7g Net Carbs
- I used pitted Castelvetrano olives because my grocery store sells them on their olive bar but whatever you buy, just be sure you get "pitted" olives.