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Ultimate Ropa Vieja

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Ropa Vieja is a classic Cuban dish featuring tender, shredded beef simmered in a flavorful tomato-based sauce with peppers, onions, olives, and aromatic spices. It’s hearty, comforting, and perfect with rice, beans, or plantains.

Ingredients

  • 2 lbs flank steak (or skirt steak)
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 bell peppers (red, yellow, or green), sliced
  • 4 garlic cloves, minced
  • 1 (15 oz) can crushed tomatoes or tomato sauce
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup dry white wine
  • 1/2 cup green olives, sliced
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Season flank steak with salt and pepper on both sides.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on both sides until browned, then remove and set aside.
  3. In the same pot, sauté onion, bell peppers, and garlic until softened and fragrant, about 5–7 minutes.
  4. Stir in tomato paste, cumin, smoked paprika, and oregano. Cook for 1 minute to bloom the spices.
  5. Add crushed tomatoes, beef broth, wine, bay leaves, and olives. Stir to combine.
  6. Return the beef to the pot. Bring to a simmer, cover, and cook on low heat for 2 ½ to 3 hours, or until the beef is very tender.
  7. Remove the beef and shred it with two forks. Return shredded beef to the pot and simmer for another 10 minutes.
  8. Remove bay leaves, garnish with fresh cilantro, and serve hot with rice or desired sides.

Notes

  • Add capers for extra brininess.
  • Use chuck roast if flank steak isn’t available.
  • Add jalapeño or hot sauce for a spicy kick.
  • Tastes even better the next day after flavors meld.
  • Freeze in portions for up to 3 months for easy meals.

Nutrition

Find it online: https://recipesbyliza.com/ultimate-ropa-vieja/