Low Sodium Ropa Vieja
Discover the vibrant flavors of Cuba with this Low Sodium Ropa Vieja, a heart-healthy spin on the classic comfort food. Perfectly tender shredded flank steak is simmered in a rich, savory sauce of no-salt-added crushed tomatoes, bell peppers, onions, and garlic, enhanced with a blend of cumin, oregano, and a touch of red wine vinegar for depth. Using low sodium beef broth keeps the dish flavorful while staying mindful of your health, and the slow-cooked method ensures melt-in-your-mouth texture in every bite. Serve this wholesome dish with rice, black beans, or roasted vegetables for a satisfying and nutritious meal. Bursting with authentic taste and made suitable for low-sodium diets, this recipe is a must-try for anyone looking to enjoy delicious Cuban cuisine without compromise.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 2 tablespoons Olive oil
- 1 Large yellow onion, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 Green bell pepper, thinly sliced
- 4 Cloves of garlic, minced
- 1 15-ounce can No-salt-added crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Low sodium beef broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Red wine vinegar
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Begin by slicing the flank steak into large chunks, about 3 inches wide, to fit into a Dutch oven or a large pot.
Heat the olive oil in the pot over medium-high heat. Add the steak pieces and sear on each side until browned, about 3-4 minutes per side. Remove the steak and set it aside.
In the same pot, add the thinly sliced onion and cook until soft and translucent, approximately 5 minutes.
Add the red and green bell peppers and cook for another 3-4 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the no-salt-added crushed tomatoes, tomato paste, and low sodium beef broth, stirring to combine.
Add the seared steak back into the pot. Season with ground cumin, dried oregano, freshly ground black pepper, and add the bay leaf.
Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Allow the meat to cook slowly for about 2 to 2.5 hours or until it is tender enough to shred with a fork.
Once the meat is tender, remove it from the pot and use two forks to shred the beef. Discard any remaining fat.
Return the shredded beef to the pot. Stir in the red wine vinegar and allow everything to simmer together for another 10-15 minutes to meld the flavors.
Adjust the seasoning with additional black pepper if needed.
Serve the Ropa Vieja warm, garnished with fresh cilantro if desired. Pair with rice, black beans, or vegetables for a complete meal.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 18.8 g | ||
| Protein | 275.8 g | 552% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 241 mg | 19% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4339 mg | 92% | |
*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.
