Keto Cuban Ropa Vieja with Plantain Alternatives
A traditional Cuban dish with a keto twist, featuring shredded beef in a flavorful tomato sauce and served with low-carb plantain alternatives.
Servings 6 people
Calories 330kcal
Equipment
- Large skillet
- Slow cooker
- Baking sheet
- Measuring cups and spoons
- Two forks (for shredding the meat)
Ingredients
- 2 pounds beef flank steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 can diced tomatoes, no added sugar 14 ounces or 400g
- ¼ cup apple cider vinegar
- 2 bay leaves
- Salt to taste
For the Plantain Alternatives
- 2 cups jicama, peeled and thinly sliced
- 1 tablespoon avocado oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the flank steak and sear each side for 3-4 minutes until browned. Transfer the steak to a slow cooker.
- In the same skillet, add the onion and bell peppers. Sauté until they begin to soften, about 5 minutes. Add the garlic, cumin, oregano, smoked paprika, and black pepper, and cook for an additional 2 minutes.
- Transfer the sautéed vegetables to the slow cooker over the steak. Add the diced tomatoes, apple cider vinegar, bay leaves, and salt. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily.
- Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix with the sauce.
- Preheat the oven to 400°F (200°C). Toss the jicama slices with avocado oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Bake the jicama for 25-30 minutes, flipping halfway through, until they are golden and crisp on the edges.
- Serve the Ropa Vieja hot, topped with the baked jicama slices as a plantain alternative.
Notes
If you prefer a thicker sauce, you can remove the lid of the slow cooker during the last 30 minutes of cooking to allow some liquid to evaporate.
The jicama can be replaced with other keto-friendly vegetables like zucchini or yellow squash if desired.
Ensure to check the labels of canned tomatoes for added sugars to keep this recipe keto-friendly.
Adjust the seasoning according to your taste preference, and feel free to add more heat with a pinch of cayenne pepper if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 330kcal | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Fiber: 3g | Net Carbs: 6g