Ropa Vieja ~ Shredded Beef
This Cuban dish of Ropa Vieja (shredded flank steak in a tomato sauce base) is usually served with black beans, yellow rice, plantains, fried yuca and a beer.
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Ingredients
- 2 ½ lbs flank steak cut in 3”x 4”pieces
- 1½ cups green bell peppers finely chopped
- 1 cup olives with pimientos sliced
- 2½ cups yellow onions finely chopped
- 6 cloves garlic finely chopped
- 1 jar capers drained
- 2 cups long grain rice cooked
- 8 oz tomato sauce
- 2 tbsp olive oil
- 1 packet powdered beef bouillon
- ¼ tsp black pepper
- 1 tbsp cilantro finely chopped
- adobo seasoning
- 12 oz sofrito
- 1 packet sazón
Instructions
- Heat oil in a large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to the pot and cook in batches, flipping once, until well browned about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute.
- Stir in 3 cups of water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium-low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry.
- Transfer meat to work surface; shred meat with two forks. Bring the remaining sauce to a boil. Mix meat and cilantro into the sauce. Serve with white rice.
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