Classic Ropa Vieja
Traditional dish · Cuban
The quintessential Ropa Vieja, featuring tender shredded beef simmered in a rich tomato-based sauce with peppers and onions. A staple of Cuban cuisine, traditionally served with rice and beans.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Flank steak2 pounds
- Olive oil2 tablespoons
- Yellow onion1 large
- Green bell pepper1 large
- Red bell pepper1 large
- Garlic4 cloves
- Crushed tomatoes1 (28 ounce) can
- Beef broth1 cup
- Dry white wine1/2 cup
- Bay leaf1
- Cumin1 teaspoon
- Oregano1 teaspoon
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Steps
- 1
Place flank steak in a large pot, cover with water, add salt and pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until very tender. Remove steak, reserving the broth. Let steak cool slightly, then shred it.
- 2
While steak is cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and bell peppers, sauté until softened, about 8-10 minutes.
- 3
Add minced garlic and cook for 1 minute more until fragrant.
- 4
Stir in crushed tomatoes, beef broth, white wine, bay leaf, cumin, and oregano. Bring to a simmer.
- 5
Add the shredded beef to the sauce. Stir to combine. Reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to meld.
- 6
Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
