Ropa Vieja Braised Beef Peppers and Onions
Dive into the vibrant flavors of Cuba with this Ropa Vieja Braised Beef with Peppers and Onions, a comforting one-pot meal that celebrates tender, slow-cooked flank steak infused with bold spices and aromatic ingredients. This classic recipe starts with seared beef, simmered low and slow in a savory blend of crushed tomatoes, smoky paprika, cumin, and dry white wine, creating a rich and deeply satisfying sauce. Sweet bell peppers and onions add a perfect balance of sweetness and texture, while a garnish of fresh parsley ties everything together. Perfectly shreddable beef makes every bite melt-in-your-mouth irresistible, and it pairs wonderfully with fluffy white rice or crusty bread for an unforgettable meal. Whether you're seeking a hearty dinner or exploring global cuisine, this Ropa Vieja is a must-try dish packed with authentic flavor and soul-warming goodness.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 4 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can canned crushed tomatoes
- 2 cups beef broth
- 0.5 cups dry white wine
- 1 large bay leaf
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the flank steak with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Sear the steak for 3-4 minutes on each side until browned, then remove and set aside.
Reduce the heat to medium and add the onions, red bell pepper, and green bell pepper to the pot. Cook, stirring occasionally, for 7-8 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and dried oregano to the pot, stirring for 1 minute until fragrant.
Pour in the dry white wine and scrape any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, beef broth, and bay leaf, and stir to combine. Return the seared steak to the pot, ensuring it is mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover with a tight-fitting lid and reduce the heat to low. Simmer for 2 1/2 to 3 hours, or until the beef is tender and easy to shred.
Remove the steak from the pot and shred it into thin strips using two forks.
Return the shredded beef to the sauce and stir well. Taste and adjust seasoning with the remaining salt and black pepper, if needed.
Garnish with chopped parsley before serving. Serve hot with rice, bread, or as desired.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5718 mg | 249% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 31.1 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 332 mg | 26% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4673 mg | 99% | |
*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.
