Ropa Vieja
Savor the rich, authentic flavors of Cuba with this Ropa Vieja recipe, a traditional dish renowned for its tender, slow-simmered flank steak and bold, savory sauce. Infused with aromatic spices like cumin and oregano, and complemented by the vibrant sweetness of bell peppers, tangy capers, and green olives, this hearty dish offers a perfect balance of flavors. The shredded beef is simmered in a luscious tomato and white wine sauce, making it irresistibly juicy and flavorful. Perfectly paired with white rice or fried plantains, this classic Latin American comfort food is both satisfying and delicious. With a cook time designed for tender perfection and an easy-to-follow method, this dish is an ideal centerpiece for your next family dinner or celebratory feast.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 6 cups Water
- 1 teaspoon Salt
- 10 Black peppercorns
- 2 Bay leaves
- 3 tablespoons Olive oil
- 2 Large onions, sliced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 4 Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 0.5 cup Dry white wine
- 2 tablespoons Capers
- 0.5 cup Green olives, pitted and sliced
- 0.25 cup Fresh cilantro, chopped
Instructions
In a large pot, combine the flank steak with water, salt, black peppercorns, and bay leaves.
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1.5 hours until the meat is tender.
Remove the meat from the broth and let it cool slightly. Reserve the broth for later use.
Once cooled, shred the meat using two forks and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the sliced onions, red bell pepper, and green bell pepper, and cook until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic, cumin, oregano, and ground black pepper. Cook for another 2 minutes, stirring frequently.
Add the tomato paste, stir well to combine, and cook for 1-2 minutes.
Pour in the crushed tomatoes and dry white wine, and bring to a simmer.
Add the shredded beef to the skillet along with 1/2 cup of the reserved broth, and stir to combine everything well.
Stir in the capers and sliced green olives.
Cover the pan, reduce the heat, and let the mixture simmer for about 30 minutes, stirring occasionally.
Garnish with freshly chopped cilantro before serving.
Serve the Ropa Vieja hot, accompanied by white rice or fried plantains.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7216 mg | 314% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 27.0 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 535 mg | 41% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4120 mg | 88% | |
*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.
