Ropa Vieja
Cuba's national dish — tender shredded flank steak slow-cooked in a rich sofrito sauce of tomatoes, bell peppers, onions, garlic, and red wine.
Ingredients
Beef & Broth
- 1 kg flank steak, cut into large chunks
- 1 onion, halved
- 1 carrot, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, smashed
- 1 bay leaf
- Water to cover
Sofrito Sauce
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can tomato paste (170g)
- 1/2 cup dry white wine
- 1/2 cup beef cooking broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup pimiento-stuffed green olives, halved
- Salt and pepper to taste
Instructions
Simmer the Beef
Place flank steak chunks, halved onion, carrot, celery, smashed garlic, and bay leaf in a large pot. Cover with water and bring to a boil. Reduce heat and simmer over low heat for 1.5 to 2 hours until the beef is fork-tender. Remove beef and let cool, reserving the broth. Shred beef using two forks.
Cook the Sofrito
Heat olive oil in a large skillet over medium heat. Sauté the sliced onions and bell peppers for 8 minutes until soft and sweet. Add the minced garlic and cook for another minute.
Add Spices & Liquids
Stir in the tomato paste, cumin, and oregano. Pour in the white wine and cook for 2 minutes to reduce. Pour in 1/2 cup of the reserved beef broth.
Simmer Ropa Vieja
Gently add the shredded beef and green olives to the skillet. Season with salt and black pepper. Cover and simmer on low for 20-30 minutes so the beef absorbs all the flavors of the sauce.
Serve
Spoon hot ropa vieja over white rice. Serve with black beans and sweet fried plantains on the side.
Nutrition Facts
* Based on a 2,000 calorie diet.