Authentic Cuban Ropa Vieja
Try this Authentic Cuban Ropa Vieja for a delicious and traditional dish.
Equipment
- Dutch Oven
- Skillet
Ingredients
- 2 lbs flank steak, cut into pieces
- Water, enough to cover the meat in the pot
- 1 teaspoon salt
- ⅓ cup olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, sliced lengthwise
- 7 ounces whole red pimientos, sliced lengthwise https://amzn.to/3TEpO5L
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- ½ cup vino seco (dry cooking wine)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt + pepper to taste
Instructions
Cooking The Meat
- In a Dutch oven or large pot, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer the meat to a plate. Using two forks, shred the beef. Set aside.
Making The Ropa Vieja
- In a large skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
- Add tomato sauce, vino seco, cumin, oregano, bay leaf, salt, and pepper. Cook for 15 minutes, at medium heat, stirring occasionally.
- Add the shredded beef to the skillet. Stir to combine with the tomato-based sauce. Cover and cook on LOW for about 10-15 minutes, stirring occasionally, without letting it dry out. Taste and adjust seasoning with salt and pepper if needed. Enjoy!
Notes
Adapted from Mami <3. While the stovetop version is preferred, Ropa Vieja can also be made in a slow cooker, instant pot, or pressure cooker for variations in cooking method.
Nutrition
Serving: 1servingCalories: 419kcalCarbohydrates: 5.2gProtein: 43gFat: 23.9gSaturated Fat: 6.8gCholesterol: 83mgSodium: 583mgPotassium: 650mgFiber: 1.4gSugar: 2.5gCalcium: 30mgIron: 3.4mg
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