Ropa Vieja
Ropa Vieja is a Cuban dish made by slow-cooking beef with bell peppers, tomatoes, and spices, then shredding the meat.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flank Steak | 800 | Grams |
| Olive Oil | 3 | Tbsp |
| Yellow Onion | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Green Bell Pepper | 1 | Count |
| Garlic | 4 | Clove |
| Tomato Paste | 2 | Tbsp |
| Canned Tomatoes | 400 | Grams |
| Beef Broth | 500 | Milliliters |
| Bay Leaf | 1 | Count |
| Ground Cumin | 1 | Tsp |
| Dried Oregano | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Green Olives | 100 | Grams |
| Capers | 2 | Tbsp |
| Fresh Cilantro | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the flank steak on all sides, then remove from the pot.
- In the same pot, add sliced onions, red and green bell peppers, and minced garlic. Sauté until the vegetables are softened.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, beef broth, bay leaf, cumin, oregano, salt, and black pepper.
- Return the browned flank steak to the pot. Cover and simmer on low heat for 2 to 3 hours, until the meat is tender and can be easily shredded.
- Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot.
- Stir in the sliced green olives and capers. Simmer for an additional 10 minutes to combine flavors.
- Garnish with chopped fresh cilantro before serving.
Prep
- Thaw the flank steak if frozen
Kitchen equipment
Large Pot With LidTongsForks For Shredding