Ropa Vieja
Ropa vieja is a beloved Cuban dish that tantalizes the senses with its rich flavors and tender, shredded beef simmered in a savory sauce. This hearty meal combines vibrant bell peppers and onions, creating a comforting experience perfect for family gatherings or weeknight dinners. Easy to prepare and versatile enough to serve over rice, in tacos, or as a sandwich filling, ropa vieja is sure to impress your loved ones. Let the aroma transport you to a bustling Havana kitchen and enjoy this culinary classic at your dining table.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow cooking
- Cuisine: Cuban
Ingredients
Scale
- 2 lbs flank steak
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tsp ground cumin
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season flank steak with salt and pepper; sear until browned on all sides (about 3-4 minutes per side). Remove beef from the pot.
- Add sliced onions and bell peppers into the same pot; sauté until softened (approx. 5 minutes).
- Stir in minced garlic, cumin, and bay leaves; cook until fragrant (about 1 minute). Add crushed tomatoes.
- Return seared beef to the pot, adding water or broth to cover halfway. Bring to a gentle simmer.
- Cover tightly and cook on low heat for 2-3 hours until meat is fork-tender.
- Shred beef using two forks, return it to the sauce, and serve over rice or tortillas.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg