Authentic Cuban Ropa Vieja (Print version)
Tender Cuban shredded beef braised with peppers, onions, olives, capers, wine, and tomato sauce.
# Ingredients:
For the beef
01 -
2 lb (900 g) flank steak
02 -
1 1/2 teaspoons kosher salt, plus more to taste
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil
For the sauce
05 -
1 large yellow onion, thinly sliced
06 -
1 red bell pepper, thinly sliced
07 -
1 green bell pepper or Cubanelle pepper, thinly sliced
08 -
5 garlic cloves, minced
09 -
2 tablespoons tomato paste
10 -
1/2 cup (120 ml) dry white wine or vino seco
11 -
1 cup (240 ml) beef broth
12 -
1 can (14 oz / 400 g) crushed tomatoes
13 -
1 teaspoon ground cumin
14 -
1 teaspoon dried oregano
15 -
2 bay leaves
16 -
1/2 cup (75 g) pimiento-stuffed green olives, sliced
17 -
2 tablespoons capers, drained
18 -
1 tablespoon white wine vinegar
19 -
1/4 cup chopped cilantro or parsley
# Instructions:
01 -
Pat the flank steak dry and season with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat, then sear the beef for 3-4 minutes per side until browned. Transfer to a plate.
02 -
Lower the heat to medium. Add the onion and peppers to the same pot and cook for 6-8 minutes until softened. Stir in the garlic and cook for 30 seconds.
03 -
Add the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the wine and scrape the browned bits from the bottom of the pot.
04 -
Stir in the broth, crushed tomatoes, cumin, oregano, and bay leaves. Return the beef to the pot, cover, and simmer gently for about 2 hours, turning once or twice, until fork-tender.
05 -
Move the beef to a cutting board and shred it into thin strands with two forks. Discard the bay leaves from the sauce.
06 -
Return the shredded beef to the pot. Stir in the olives, capers, and vinegar, then simmer uncovered for 15-20 minutes until the sauce thickens and coats the beef. Taste for salt and finish with cilantro or parsley.
# Good to know:
01 -
Serve with white rice, black beans, and fried sweet plantains.
02 -
The flavor improves after a night in the refrigerator.
03 -
Add broth during reheating if the sauce thickens too much.