Gluten-Free Ropa Vieja
Savor the bold, comforting flavors of Cuba with this Gluten-Free Ropa Vieja recipe—a hearty twist on the traditional dish, perfect for those who love tender, flavorful shredded beef without the gluten. This recipe features succulent flank steak, slow-simmered in a vibrant medley of crushed tomatoes, bell peppers, and aromatic spices like cumin, oregano, and garlic. Enhanced with gluten-free soy sauce and briny green olives, every bite is packed with rich, complex layers of flavor. Ideal for meal prepping or a satisfying family dinner, this dish takes three hours to cook, ensuring the beef is melt-in-your-mouth tender and infused with the essence of its savory broth. Garnished with fresh cilantro for a burst of freshness, this gluten-free version is both comforting and inclusive for those with dietary restrictions. Serve it with your favorite side like rice or plantains for a complete Cuban-inspired feast!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 15 ounces crushed tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons gluten-free soy sauce
- 0.5 cup green olives, pitted and sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Begin by patting the flank steak dry with paper towels and seasoning it with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the flank steak and sear for about 4-5 minutes on each side until nicely browned. Remove the steak from the pot and set it aside.
In the same pot, add the sliced onions and bell peppers. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes. Then add the crushed tomatoes, stirring well to combine.
Return the seared flank steak to the pot, nestling it into the tomato and pepper mixture.
Pour in the beef broth and add the ground cumin, dried oregano, bay leaves, and gluten-free soy sauce. Stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 2.5 hours, or until the beef is tender and can be easily shredded with a fork.
Once the beef is tender, remove it from the pot and shred it into thin strips using two forks.
Return the shredded beef to the pot and stir in the sliced green olives. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld together.
Remove and discard the bay leaves.
Garnish with fresh cilantro before serving and enjoy your delicious, gluten-free Ropa Vieja!
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 11238 mg | 489% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 29.9 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 410 mg | 32% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5228 mg | 111% | |
*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.
