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- 2 lbs flank steak - 1 large onion, sliced - 1 bell pepper (red or green), sliced - 4 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 2 tablespoons tomato paste - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon dried oregano - 1 tablespoon olive oil - 1 cup beef broth - 1 bay leaf - Salt and pepper to taste - Fresh cilantro for garnish Cuban Ropa Vieja needs simple yet tasty ingredients. The flank steak is the star. It has great flavor and shreds easily after cooking. Sliced onions and bell peppers add sweetness. Fresh garlic brings a punch of flavor. The canned tomatoes and tomato paste create a rich sauce. They keep the dish moist and add depth. The spices—cumin, smoked paprika, and oregano—are key. They give the dish its unique taste. Beef broth adds richness. The bay leaf infuses a subtle aroma. Always season with salt and pepper to enhance all the flavors. Fresh cilantro is the perfect garnish. It adds a burst of color and freshness. Gather these ingredients before you start cooking. This will make the process smooth and fun. {{ingredient_image_1}} First, I heat olive oil in a large pot over medium-high heat. Next, I season the flank steak with salt and pepper. I sear the steak in the pot for about 4-5 minutes on each side until it is nicely browned. This step locks in the flavor. After searing, I remove the steak and set it aside. In the same pot, I add sliced onions and bell peppers. I sauté them for about 5 minutes until they soften. This creates a sweet base for our dish. Then, I add minced garlic and cook for one more minute. Garlic is key for adding depth to the flavor. Next, I stir in diced tomatoes with their juices. I also add tomato paste, ground cumin, smoked paprika, and oregano. Mixing these ingredients well ensures a rich flavor throughout the dish. It’s important to add the tomatoes before the beef, as this helps develop the sauce. After mixing, I return the flank steak to the pot. Then, I pour in beef broth and add a bay leaf. I bring the mixture to a boil and reduce the heat to low. Covering the pot helps keep the moisture in. I let it simmer for about 2 to 2.5 hours. This time allows the steak to become very tender. Once the steak is tender, I remove it from the pot. I use two forks to shred the beef. This method works best for achieving fine shreds. I also check for excess fat and discard it. After shredding, I return the beef to the pot and stir it into the sauce. I let it cook for an additional 10-15 minutes to soak up the flavors. Before serving, I taste the dish and adjust the seasoning with salt and pepper. I love to serve Ropa Vieja over rice or with warm tortillas. For a bright touch, I garnish with fresh cilantro. Adding lime wedges and sliced avocado makes for a colorful and tasty presentation. - Ensuring tenderness of the meat: Start with flank steak. Sear it well. Searing adds flavor. Cook it low and slow for two hours. This makes the meat super tender and easy to shred. - Flavor development through simmering: Simmer the dish after adding all ingredients. This allows the flavors to blend. A good simmer means a rich taste. - Overcooking vs. undercooking: Watch the cooking time. Overcooking can dry out the meat. Under-cooking leaves it tough. Aim for that sweet spot where it shreds easily. - Importance of seasoning balance: Don’t skimp on salt and pepper. Taste as you go. You want a nice balance of flavors. Adjust spices to suit your palate. - Adding additional spices: Try adding a pinch of cayenne for heat. A touch of cinnamon can add warmth. Don’t be afraid to experiment! - Optional ingredients to consider: Add olives or capers for a briny kick. You can also throw in some fresh herbs like thyme or parsley. These additions bring extra layers of flavor. Pro Tips Choose the Right Cut: Flank steak is ideal for Ropa Vieja due to its flavor and tenderness when cooked slowly. Consider using skirt steak for a similar texture if you can't find flank. Marinate for Extra Flavor: For a deeper flavor, marinate the flank steak in a mixture of garlic, cumin, and lime juice for a few hours or overnight before cooking. Shred While Hot: Shredding the beef while it's still warm makes it easier to pull apart and ensures it absorbs the sauce better. Customize Your Toppings: Experiment with different garnishes like sliced jalapeños, pickled onions, or crumbled queso fresco for added flavor and texture. {{image_2}} - You can use jackfruit, mushrooms, or lentils as meat substitutes. These options soak up flavors well. - To enhance the taste, add more spices like smoked paprika or liquid smoke. This gives a rich, savory flavor. - For a slow cooker version, brown the meat first. Then place it in the slow cooker. Add all the ingredients and cook on low for 8 hours. - The Instant Pot is great for a quick version. Sauté the vegetables and meat, then add other ingredients. Cook on high pressure for 40 minutes. - Traditional Ropa Vieja is served over rice or with tortillas. Modern twists include serving it in tacos or as a filling in burritos. - Pair it with black beans, rice, or a fresh salad to complement the flavors. Add avocado or lime to brighten each bite. To keep your Ropa Vieja tasty, use airtight containers. Glass or BPA-free plastic containers work well. Make sure the dish cools to room temperature before sealing. Store in the fridge for up to three days. If you want it to last longer, freezing is a great option. For freezing, place the Ropa Vieja in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. This dish can stay fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, use the stove for best results. Place the Ropa Vieja in a pan over low heat. Add a splash of beef broth or water to keep it moist. Stir occasionally until it’s warmed through. You can also use a microwave, but cover it to keep the steam in. This helps maintain the flavor and moisture. Ropa Vieja means "old clothes" in Spanish. This dish has roots in Spain and came to Cuba with settlers. It tells a story of blending cultures. The dish uses simple ingredients but has deep flavors. Traditionally, cooks would slow-cook the meat until tender. This method allows the beef to soak up all the spices and sauce. It has become a symbol of Cuban cuisine, cherished by many. Yes, you can use other cuts of meat. Chuck roast or brisket works well too. They give a similar texture and flavor. However, you may need to adjust the cooking time. Chuck roast may take a bit longer to become tender. Always check for tenderness before shredding the meat. Ropa Vieja is not very spicy. It has a warm flavor from spices like cumin and paprika. If you like heat, you can add chili powder or jalapeños. Start small, and taste as you go. This way, you can find the right level of spice for your dish. Cuban Ropa Vieja is a rich, flavorful dish made with flank steak and fresh vegetables. We explored the steps, from searing the meat to shredding it for serving. Cooking tips help ensure your dish tastes great, while storage info keeps leftovers fresh. You can even try variations like vegetarian options. Cooking Cuban Ropa Vieja at home can be easy and rewarding. Enjoy this dish with friends and family. You’ll impress them with your skills and show off its delicious flavors.

Cuban Ropa Vieja

A traditional Cuban dish featuring shredded beef in a flavorful tomato sauce.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course Main Course
Cuisine Cuban
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs flank steak
  • 1 large onion, sliced
  • 1 bell pepper red or green, sliced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium-high heat. Season the flank steak with salt and pepper and sear it in the pot for about 4-5 minutes on each side until browned. Remove the steak and set it aside.
  • In the same pot, add the sliced onions and bell peppers. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the diced tomatoes with their juices, tomato paste, ground cumin, smoked paprika, and oregano. Mix everything well.
  • Return the flank steak to the pot, pour in the beef broth, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2-2.5 hours, or until the steak is tender and easily shredded.
  • Once the steak is tender, remove it from the pot and shred it with two forks. Discard any excess fat. Return the shredded beef to the pot, and stir to combine with the sauce. Let it cook for an additional 10-15 minutes to absorb the flavors.
  • Taste and adjust seasonings with salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Notes

Serve over rice or with warm tortillas, garnished with lime wedges and sliced avocado.
Keyword beef, comfort food, Cuban, stew