Description
Authentic Cuban ropa vieja delivers savory shredded beef with tender vegetables and rich spices that dance across palates. Slow-cooked beef melts into silky strands, inviting you to savor each delicious bite of this traditional island comfort classic.
Ingredients
Scale
Protein:
- 2 lbs (907 g) flank steak
Vegetables:
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
Seasonings and Liquids:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup (120 ml) tomato sauce
- 1 cup (240 ml) beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish:
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Heat olive oil in a spacious cooking vessel over medium-high temperature, generously seasoning the flank steak with salt and pepper before searing each side until a rich golden-brown crust develops, approximately 4 minutes per side.
- Without cleaning the pot, introduce additional oil if necessary, then gently sauté chopped onions, vibrant bell peppers, and minced garlic until they become translucent and aromatic.
- Carefully reintroduce the seared meat into the vegetable-laden pot, incorporating tomato sauce, robust beef broth, ground cumin, and fragrant oregano.
- Reduce heat to a gentle simmer, cover the pot, and allow the meat to slowly braise for roughly two hours, ensuring the protein becomes exceptionally tender and easily manipulated.
- Extract the cooked meat from the liquid, using two forks to meticulously shred the protein into delicate, succulent strands.
- Return the shredded meat to the pot, stirring thoroughly to integrate with the complex sauce and softened vegetables.
- Present the ropa vieja atop fluffy white rice, garnishing with fresh cilantro leaves and zesty lime wedges for a vibrant, traditional Cuban culinary experience.
Notes
- Choose a high-quality flank steak with good marbling for maximum tenderness and flavor depth.
- Let the meat simmer gently to break down tough fibers, creating melt-in-your-mouth texture that defines authentic Ropa Vieja.
- Easily transform this dish into a low-carb option by serving over cauliflower rice or zucchini noodles instead of traditional white rice.
- For an extra layer of complexity, add a splash of red wine during the braising process to enhance the sauce’s richness and depth.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg