Description
This Ropa Vieja recipe features tender shredded beef cooked in a savory tomato-based sauce with peppers and spices, creating a traditional Cuban dish bursting with flavor. A comforting and hearty meal that’s perfect for sharing with family and friends.
Ingredients
Scale
For Cooking The Meat:
- 2 lbs flank steak, cut into pieces
- Water, enough to cover the meat in the pot
- 1 teaspoon salt
For Making The Ropa Vieja:
- 1/3 cup olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, sliced lengthwise
- 7 ounces whole red pimientos, sliced lengthwise
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1/2 cup vino seco (dry cooking wine)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Cooking The Meat: In a Dutch oven or large pot, add the meat, water, and salt. Cook at medium-low heat until the meat is tender, about 2 hours (or 40 minutes in a pressure cooker). Transfer the meat to a plate and shred the beef using two forks. Set aside.
- Making The Ropa Vieja: In a large skillet, heat olive oil over medium heat. Sauté green pepper, onion, and pimientos for 1-2 minutes. Add garlic and sauté for 30 seconds. Add tomato sauce, vino seco, cumin, oregano, bay leaf, salt, and pepper. Cook for 15 minutes, stirring occasionally. Add the shredded beef, combine with the sauce, cover, and cook on LOW for 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper. Enjoy!
Notes
- This dish tastes even better the next day, allowing the flavors to meld together.
- Serve Ropa Vieja with rice and fried plantains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Ropa Vieja, Cuban Shredded Beef, Beef Recipe, Cuban Cuisine
