Ropa Vieja
A classic Cuban shredded beef stew with tomatoes, peppers, and aromatic spices.
20 mins
Prep Time
2 hours 30 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs flank steak
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup dry white wine
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 tbsp capers (optional)
Nutrition Facts
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Instructions
Cook the beef: Place flank steak in a large pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours until tender. Remove beef, let cool, then shred with forks.
Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened (about 5 minutes). Add garlic and cook for 1 more minute.
Build the sauce: Stir in crushed tomatoes, beef broth, white wine, cumin, oregano, bay leaf, salt, and pepper. Bring to a simmer.
Combine beef and sauce: Add shredded beef to the skillet, stirring to coat with sauce. Simmer uncovered for 20-30 minutes until flavors meld and sauce thickens slightly.
Finish the dish: Remove bay leaf. Stir in cilantro and capers (if using). Taste and adjust seasoning if needed.
Serve: Traditionally served over white rice with black beans and fried plantains on the side.
Chef's Tips
- For extra tender beef, you can use a pressure cooker to reduce cooking time to about 45 minutes.
- The dish tastes even better the next day as flavors continue to develop.
- If flank steak isn't available, you can substitute skirt steak or chuck roast.
- For authentic flavor, don't skip the white wine - it adds important acidity.
- Leftovers make excellent filling for tacos or empanadas.
