Cuban Ropa Vieja: Shredded Beef in a Rich Tomato Sauce
An iconic Cuban dish, Ropa Vieja is a flavorful combination of tender, shredded beef stewed with colorful bell peppers in a savory tomato sauce, often served alongside rice.
Please Rate this Recipe
Equipment
- Large Dutch Oven or heavy pot
- wooden spoon
- Fork for shredding
Ingredients
- 2 tbsp olive oil
- 2 lbs beef flank steak
- salt to taste
- pepper to taste
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 cloves garlic minced
- 15 oz crushed tomatoes
- ¼ cup dry white wine
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- 2 bay leaves
- 1 cup beef broth or water
- ¼ cup green olives optional
- ¼ cup capers optional
- Fresh cilantro or parsley for garnish
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Season the flank steak with salt and pepper on both sides and sear until browned, about 3-4 minutes on each side. Remove and set aside.2 tbsp olive oil, 2 lbs beef flank steak, salt, pepper
- In the same pot, add the sliced onions and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.1 large onion, 1 green bell pepper, 1 red bell pepper, 4 cloves garlic
- Stir in crushed tomatoes, white wine, cumin, oregano, paprika, and bay leaves. Mix well.15 oz crushed tomatoes, ¼ cup dry white wine, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp paprika, 2 bay leaves
- Return the seared flank steak to the pot and add beef broth or water, ensuring the meat is partially submerged.1 cup beef broth or water
- Cover and simmer on low heat for 2 to 2.5 hours, until the beef is tender and can be easily shredded with a fork.
- Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef.
- Return the shredded beef to the pot, stirring to mix well with the sauce. If using, add olives and capers. Simmer for an additional 10-15 minutes.¼ cup green olives, ¼ cup capers
- Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro or parsley.Fresh cilantro or parsley
Notes
- Ropa Vieja pairs wonderfully with white rice, black beans, and fried plantains.
- For a more intense flavor, consider marinating the beef overnight in a mixture of lime juice, garlic, and spices.
Nutrition
Serving: 330gCalories: 280kcalCarbohydrates: 8gProtein: 25gFat: 12gSaturated Fat: 4gCholesterol: 60mgSodium: 350mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 45mgCalcium: 60mgIron: 3mg
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!