Soy-Free Ropa Vieja
Discover the bold and comforting flavors of Soy-Free Ropa Vieja, a Cuban-inspired shredded beef dish crafted without soy-based ingredients. Featuring tender seared flank steak simmered in a rich, aromatic sauce of crushed tomatoes, garlic, and dry white wine, this recipe balances savory depth with vibrant touches from sliced bell peppers, briny olives, and zesty capers. Infused with spices like cumin and oregano, it's slow-cooked to perfection, ensuring melt-in-your-mouth tenderness in every bite. This soy-free adaptation stays true to the essence of traditional ropa vieja while offering a clean and wholesome twist that's perfect for hearty family dinners or meal prep. Serve it over fluffy white rice or sweet plantains, and garnish with fresh cilantro for a stunning finish. With minimal prep and big payoff, this recipe is a showstopper for fans of Latin comfort food!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 unit medium yellow onion, thinly sliced
- 1 unit large red bell pepper, thinly sliced
- 1 unit large green bell pepper, thinly sliced
- 4 unit garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 2 cups beef broth
- 0.5 cup dry white wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 unit bay leaves
- 0.5 cup black olives, sliced
- 2 tablespoons capers
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
1. In a large pot over medium-high heat, add the olive oil. Sear the flank steak on both sides until browned, about 4-5 minutes per side. Remove the steak and set aside.
2. In the same pot, add the onions and peppers. Cook for 5-7 minutes until softened.
3. Add minced garlic to the pot and sauté for an additional minute until fragrant.
4. Stir in the tomato paste, crushed tomatoes, beef broth, white wine, cumin, oregano, bay leaves, salt, and black pepper. Mix well to combine.
5. Return the seared flank steak to the pot, submerging it in the sauce. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours or until the beef is very tender and can be easily shredded with a fork.
6. Once cooked, remove the flank steak from the pot. Shred it using two forks, and then return the shredded beef to the pot.
7. Stir in olives and capers, and cook for another 10 minutes to blend the flavors.
8. Taste and adjust seasoning if needed.
9. Garnish with fresh cilantro before serving. Serve hot with rice or plantains.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 8889 mg | 386% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 29.7 g | ||
| Protein | 280.1 g | 560% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 292 mg | 22% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4926 mg | 105% | |
*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.
