Name: Cuban Ropa Vieja Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cuban
Ingredients: 2 pounds flank steak, trimmed; 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 cloves garlic, minced; 1 (14-ounce) can crushed tomatoes; 2 tablespoons tomato paste; 1 cup beef broth; 1/2 cup sliced green olives; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped (for garnish)

Introduction

Cuban Ropa Vieja is a beloved traditional dish featuring tender shredded beef cooked in a rich, flavorful tomato sauce with peppers and olives. It’s a comforting meal that brings a taste of Cuban home cooking to your table. Perfect for a family dinner or special occasion, this recipe is sure to satisfy.

The dish is served in a white bowl filled with a rich, reddish-brown stew. On the bottom, there is a pool of thick, slightly oily red sauce. The main layer consists of shredded brown beef, tender and fibrous in texture. Mixed throughout are slices of cooked orange carrots and translucent, slightly soft onion rings. There are also large green and dark purple olives scattered on top, adding contrast. Fresh, chopped green herbs are sprinkled generously all over, adding a bright touch to the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds flank steak, trimmed

2 tablespoons olive oil

1 large onion, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 cloves garlic, minced

1 (14-ounce) can crushed tomatoes

2 tablespoons tomato paste

1 cup beef broth

1/2 cup sliced green olives

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the flank steak with salt and pepper, then sear it on both sides until browned. Remove the steak and set it aside.

Step 2: In the same pot, add the sliced onions and bell peppers. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 3: Add the crushed tomatoes, tomato paste, beef broth, ground cumin, paprika, and dried oregano. Stir to combine everything, then return the flank steak to the pot.

Step 4: Reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2 1/2 hours until the beef is tender and easy to shred.

Step 5: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce, stir in the sliced green olives, and cook uncovered for 10 minutes to blend the flavors.

Step 6: Taste the dish and adjust the seasoning with additional salt or pepper if needed. Garnish with chopped fresh cilantro before serving.

Tips & Variations

For extra depth of flavor, marinate the flank steak in garlic, cumin, and lime juice for a few hours before cooking.

If you prefer a spicier dish, add a pinch of crushed red pepper flakes with the other seasonings.

Serve with white rice and black beans to complete the traditional Cuban meal experience.

Leftovers make great filling for tacos or sandwiches the next day.

FAQs

Can I use a different cut of beef?

Yes, skirt steak or chuck roast are good alternatives that become tender and shred well after slow cooking.

Is there a vegetarian version of Ropa Vieja?

While traditional Ropa Vieja uses beef, you can substitute jackfruit or mushrooms for a plant-based version that mimics the shredded texture and absorbs the rich sauce flavors.