Ropa Vieja with Plantains and Black Beans
85% authentic · Cuban
A flavorful variation of Ropa Vieja, served as a complete meal with sweet fried plantains and savory black beans, showcasing a traditional Cuban plate composition.
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Ingredients
- Flank steak2 pounds
- Olive oil3 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
- Ripe plantains2
- Cooked black beans2 cups
- Cilantrofor garnish
Steps
- 1
Prepare the Ropa Vieja base: 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
Heat 2 tablespoons of 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
While the Ropa Vieja simmers, prepare the plantains: Peel and slice the ripe plantains diagonally into 1/2-inch thick pieces. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Fry plantain slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- 7
Remove bay leaf from Ropa Vieja. Season with salt and pepper to taste. Serve the Ropa Vieja alongside the fried plantains and warm black beans. Garnish with cilantro.
