Teresa's Recipes
Ropa Vieja
Ropa Vieja, meaning 'old clothes' in Spanish, is a beloved traditional Cuban dish that features tender, shredded beef bathed in a rich tomato sauce, complemented by colorful bell peppers and aromatic spices. This dish not only celebrates the vibrant flavors of Cuban cuisine but also tells a story of resourcefulness, as it transforms simple ingredients into a hearty, comforting meal. Serve it over fluffy white rice, and let the flavors transport you to the sunny streets of Havana.
Ingredients
- 2 pounds Flank steak
- Enough to cover the steak Water
- 2 tablespoons Olive oil
- 1 large, sliced Onion
- 1, sliced Red bell pepper
- 1, sliced Green bell pepper
- 4 cloves, minced Garlic
- 1 can (14.5 ounces) Crushed tomatoes
- 1 can (8 ounces) Tomato sauce
- 1 cup Beef broth
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 1/2 cup, sliced Olives
- 1/4 cup, chopped Fresh cilantro
- For serving Cooked white rice
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 420
- Fat: 15g
- Carbs: 38g
- Protein: 36g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pot, add the flank steak and enough water to cover it. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
- Once cooked, remove the flank steak from the pot and allow it to cool slightly. Using two forks, shred the meat into bite-sized pieces.
- In a separate large pot, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded beef to the pot along with the crushed tomatoes, tomato sauce, beef broth, cumin, dried oregano, salt, and pepper. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally to prevent sticking.
- After an hour, add the sliced olives and chopped cilantro to the pot. Stir to incorporate, and adjust seasoning if necessary.
- Serve the Ropa Vieja over a bed of fluffy cooked white rice, and garnish with additional cilantro if desired.
Tips
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the mixture.
- Feel free to experiment with different cuts of beef, like chuck roast, which can also work well.
- Ropa Vieja can be made ahead of time and tastes even better the next day, as the flavors meld together beautifully.