Traditional Cuban Ropa Vieja

Ropa vieja is one of Cuba's most beloved dishes. Beef cooks slowly until fork-tender, then finishes in an aromatic tomato sauce with peppers, onion, garlic and wine.

Recipe details

• Prep time: 25 min
• Cook time: 2 hr 35 min
• Total time: 3 hr
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $4.50

Ingredients

• 2 lb (900 g) flank steak
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 1 can (15 oz/425 g) crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry white wine
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 cup sliced green olives

Step-by-step instructions

1. Pat the beef dry and season with salt and pepper. Heat the oil in a heavy pot and brown the meat for 3 to 4 minutes per side.
2. Add the broth and bay leaves. Cover and simmer gently for about 2 hours, until the beef pulls apart easily.
3. Transfer the beef to a plate, rest for 10 minutes and shred. Reserve 1 cup of cooking liquid.
4. In the same pot, sauté the onion and peppers for 7 minutes. Add the garlic and cook for 30 seconds.
5. Stir in the tomatoes, wine, cumin, oregano, olives and reserved liquid. Simmer uncovered for 12 minutes.
6. Return the beef to the pot and simmer for 15 minutes. Adjust seasoning and serve hot.

Tips and variations

• Make it a day ahead; the flavor improves after resting.
• Serve with white rice, black beans and sweet plantains.

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