Cuban Ropa Vieja So Good
Experience the bold, vibrant flavors of Cuba with this "Cuban Ropa Vieja So Good" recipe—a hearty, slow-simmered dish that’s as comforting as it is flavorful. Tender, shredded flank steak is infused with a rich tomato-based sauce, seasoned with smoky paprika, cumin, and aromatic bay leaves, then brought to life with the briny tang of sliced green olives and a finishing touch of fresh cilantro. This dish’s signature depth of flavor comes from the slow-cooking process, where sweet bell peppers, caramelized onions, and garlic meld together with beef stock and dry white wine. Perfect served over fluffy white rice with a side of crispy fried plantains, this authentic Cuban classic is a crowd-pleasing centerpiece for dinner that will transport your taste buds to the Caribbean tropics. Whether you’re exploring Cuban cuisine for the first time or recreating a cherished favorite, this recipe delivers a guaranteed burst of flavor in every bite!
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 3 tablespoons Olive oil
- 1 large White onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 4 Garlic cloves
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes (canned)
- 2 cups Beef stock
- 1 cup Dry white wine
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Green olives (sliced)
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Begin by seasoning the flank steak with a pinch of 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 flank steak for about 4 minutes per side until browned. Remove the steak and set it aside.
In the same pot, add the remaining tablespoon of olive oil. Add the sliced onion, red bell pepper, and green bell pepper. Sauté for 6-8 minutes, until the vegetables are softened and lightly caramelized.
Add minced garlic to the pot and cook for 1 minute until fragrant. Then, stir in the tomato paste, cooking for another minute.
Pour in the diced tomatoes (with their liquid), beef stock, and dry white wine. Stir to combine, then add the cumin, smoked paprika, bay leaves, salt, and pepper.
Return the seared flank steak to the pot, nestling it into the sauce. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the beef to simmer for 2-2.5 hours, or until it is very tender and easy to shred. Check occasionally and stir to prevent sticking.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot, stirring it into the sauce.
Add the sliced green olives and simmer for an additional 10 minutes to allow the flavors to meld together.
Taste the dish and adjust seasonings if needed. Sprinkle with fresh cilantro just before serving.
Serve the Ropa Vieja hot with steamed white rice and fried plantains on the side.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 12092 mg | 526% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 37.9 g | ||
| Protein | 283.8 g | 568% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 478 mg | 37% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5358 mg | 114% | |
*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.
