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Cuban Ropa Vieja Recipe

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★★★★★

5 from 134 reviews

Cuban Ropa Vieja is a classic slow-simmered beef dish featuring tender shredded flank steak cooked in a rich, flavorful tomato-based sauce with bell peppers, olives, and traditional Cuban spices. This hearty and comforting meal offers a perfect balance of savory and tangy flavors, making it a beloved staple in Cuban cuisine.

Ingredients

Scale

Main 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

  1. Sear the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the flank steak evenly with salt and black pepper, then sear the steak on both sides until nicely browned. Once seared, remove the beef from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the sliced onions and bell peppers. Cook the vegetables over medium heat until they have softened, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, and beef broth along with the ground cumin, paprika, and dried oregano. Mix everything thoroughly to combine the flavors, then return the seared flank steak to the pot.
  4. Simmer the Beef: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 to 2 1/2 hours. Cook until the beef is tender and shreds easily with a fork.
  5. Shred and Finish Cooking: Remove the beef from the pot and use two forks to shred it into bite-sized pieces. Return the shredded beef to the sauce, stir in the sliced green olives, and cook uncovered for 10 more minutes to meld the flavors.
  6. Season and Garnish: Taste the dish and adjust the seasoning with additional salt or pepper if needed. Garnish with freshly chopped cilantro before serving to add a fresh herbal note.

Notes

  • For best results, use flank steak as it becomes tender and shreds well after slow cooking.
  • If you want a spicier dish, you can add a pinch of red pepper flakes or a diced jalapeño when sautéing the peppers and onions.
  • This dish pairs beautifully with white rice, black beans, or fried plantains.
  • You can make this dish in advance; the flavors deepen when refrigerated overnight.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: Cuban Ropa Vieja, shredded beef, Cuban cuisine, flank steak, tomato sauce, slow simmered beef

Find it online: https://tastybynova.com/cuban-ropa-vieja-recipe/