Cuban Ropa Vieja
Experience the vibrant flavors of Cuba with this hearty and satisfying Ropa Vieja recipe—a savory classic featuring tender, slow-simmered shredded beef flank steak infused with aromatic spices, bell peppers, garlic, and a rich tomato-based sauce. Enhanced with briny green olives and capers, this dish combines depth and brightness in every bite. Traditionally served over fluffy white rice and optionally garnished with fresh cilantro, this one-pot wonder is the perfect comfort food for any occasion. Ready in just over two hours, this culinary gem transforms simple ingredients into an irresistible meal that celebrates the essence of Cuban cuisine.
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Recipe Information
Ingredients
- 2 pounds beef flank steak
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 4 whole garlic cloves
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes (canned)
- 1 cup beef stock
- 0.5 cups dry white wine
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 0.5 cups green olives (pitted)
- 2 tablespoons capers
- 2 tablespoons fresh cilantro (optional, for garnishing)
- 4 cups cooked white rice (for serving)
Instructions
Season the beef flank steak with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef for 4-5 minutes per side until browned. Remove the beef and set it aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the sliced yellow onion, red bell pepper, and green bell pepper for 4-5 minutes until softened.
Add the minced garlic and tomato paste to the pot. Stir and cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their juices), beef stock, and white wine. Stir in the ground cumin, dried oregano, and bay leaf.
Return the beef to the pot, ensuring it is fully submerged in the liquid. Cover the pot, reduce the heat to low, and simmer for 2 hours, or until the beef is thoroughly tender and easily shreds with a fork.
Once the beef is cooked, remove it from the pot and shred it with two forks. Discard any fatty pieces.
Return the shredded beef to the pot and add the green olives and capers. Stir to combine and allow the mixture to simmer uncovered for an additional 10-15 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Ropa Vieja over cooked white rice and garnish with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.5 g | ||
| Protein | 288.5 g | 577% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 5687 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
