Ropa Vieja Tasty Cuban Dish
Transport your taste buds to the heart of Cuba with this authentic Ropa Vieja recipe, a comforting and flavorful classic that's sure to impress. Tender, slow-simmered flank steak is shredded to perfection and combined with a medley of sautéed bell peppers, onions, garlic, and tomatoes, all seasoned with aromatic spices like cumin, oregano, and paprika. Briny capers and green olives add a signature tangy twist, while a simmering finish allows the rich flavors to meld beautifully. Served over fluffy white rice and optionally garnished with fresh cilantro, this vibrant Cuban dish is a celebration of bold flavors and satisfying textures. Perfect for family gatherings or dinner parties, this Ropa Vieja is a must-try for anyone craving a taste of traditional Cuban cuisine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Flank steak
- 4 cups Beef broth
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground paprika
- 1 leaf Bay leaf
- 2 tablespoons Capers
- 1 cup Pitted green olives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Place the flank steak in a large pot and add the beef broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
Once the meat is tender, remove it from the pot and let it cool slightly. Shred the beef using two forks and set aside. Reserve 1 cup of the cooking liquid.
In a large skillet, heat the olive oil over medium heat. Add the yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are soft.
Add the minced garlic and sauté for another minute, until fragrant.
Stir in the tomato paste, crushed tomatoes, cumin, oregano, paprika, and bay leaf. Cook for 2-3 minutes, allowing the spices to bloom.
Add the shredded beef to the skillet along with the reserved cooking liquid. Stir well to combine.
Stir in the capers, green olives, salt, and black pepper. Reduce the heat to low, cover, and let the mixture simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve the Ropa Vieja over cooked white rice and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1009 mg | 21% | |
*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.
