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Ropa Vieja

Tender shredded beef simmered in a vibrant, aromatic sauce, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cuban
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs flank steak
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Meat thermometer

Method
 

  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Sear the flank steak on both sides until browned.
  3. Remove the beef and set it aside.
  4. Add the chopped onion, bell pepper, and garlic to the pot and cook until soft, about 5 minutes.
  5. Stir in the diced tomatoes and tomato paste.
  6. Add cumin, oregano, salt, and pepper.
  7. Place the seared flank steak back in the pot and pour in the beef broth.
  8. Bring the mixture to a boil, then reduce the heat to low and cover.
  9. Let it simmer for about 2 hours or until the beef is tender enough to shred easily.
  10. Once cooked, remove the beef and shred it with two forks.
  11. Add the shredded beef back into the pot, stirring to combine with the sauce.
  12. Serve warm over rice.

Notes

For even more flavor, let the Ropa Vieja sit in the fridge overnight before serving.