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Ropa Vieja (Cuban Beef)
Ropa Vieja (Cuban Beef)
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
690 minutes
Braised beef flank cooked in a flavorful tomato stew with spices and peppers creates the classic Cuban dish, ropa vieja.
Ingredients:
  • 1 (1 1/2-pound) flank steak
  • 2 teaspoons kosher salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 4 cloves garlic, sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon ground cloves
  • 0.125 teaspoon ground allspice
  • 0.5 cup white wine
  • 1.5 cups tomato sauce
  • 1.5 cups chicken broth
  • 2 bay leaves
  • 2 bell peppers, sliced
  • 1 poblano pepper, sliced
  • 0.5 teaspoon smoked paprika
  • 2 tablespoons capers, drained
  • 1 cup pimento-stuffed green olives, sliced
  • 1 teaspoon white sugar, or to taste
  • 0.33333334326744 cup chopped fresh cilantro
Instructions:
  • Cut the flank steak in half across the grain. Combine salt, black pepper, and cayenne, then generously season both sides of the steak with the mixture.
  • In a pot over high heat, sear the steaks in olive oil until nicely browned on each side, about 4 to 5 minutes per side. Transfer the steaks to a plate.
  • Lower the heat to medium. Add red onion, garlic, and the remaining salt seasoning. Saute until slightly softened, about 3 to 5 minutes. Add cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook for an additional minute. Deglaze with white wine, scraping up any browned bits. Mix in tomato sauce and chicken broth.
  • Add the beef back to the pot along with the juices. Season generously with salt and add bay leaves. Lower the heat, cover, and gently simmer for about 2 hours, until the beef is nearly fork-tender, maintaining its shape.
  • Allow the stew to cool to room temperature for at least 45 minutes. For the best results, refrigerate for 8 hours to overnight.
  • Transfer the beef to a plate and place the stew over medium heat. Shred the beef into 1/8- to 1/4-inch-wide strips along the grain and return to the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Mix well and lower the heat to medium. Simmer until the peppers are soft and the meat is tender, about 15 to 20 minutes. Turn off the heat, discard the bay leaves, and fold in the cilantro.

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