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
- 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.
- Add the broth and bay leaves. Cover and simmer gently for about 2 hours, until the beef pulls apart easily.
- Transfer the beef to a plate, rest for 10 minutes and shred. Reserve 1 cup of cooking liquid.
- In the same pot, sauté the onion and peppers for 7 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomatoes, wine, cumin, oregano, olives and reserved liquid. Simmer uncovered for 12 minutes.
- 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.
