How to Make the Perfect Ropa Vieja
Cuban · Medium · 140 min · 6 servings
Ropa Vieja is a classic Cuban braised beef dish featuring tender shredded flank steak slow-cooked in a vibrant tomato and pepper sauce. It is a hearty and flavorful meal that has been a staple of Cuban households for generations.
Why this recipe works
This Ropa Vieja recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 140 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 35g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs flank steak
- 1 can crushed tomatoes
- 2 whole bell peppers sliced
- 1 whole yellow onion sliced
- 4 cloves garlic minced
- 2 tsp ground cumin
Step by step instructions
Step 1: Sear the Beef
Season the flank steak generously with salt, pepper, and cumin. Heat oil in a large Dutch oven over medium-high heat and sear the steak for 4 minutes per side until deeply browned. Remove and set aside.
Step 2: Build the Sofrito
In the same pot, add the sliced onion and bell peppers. Cook for 5 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Step 3: Braise the Beef
Return the seared steak to the pot and pour in the crushed tomatoes. Add one cup of beef broth, stir to combine, cover tightly, and simmer on low heat for 90 minutes until the beef is fall-apart tender.
Step 4: Shred and Serve
Remove the beef from the pot and use two forks to shred it into long thin strips. Return the shredded beef to the sauce, stir to coat thoroughly, and simmer for 10 more minutes before serving over white rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flank steak → chuck roast or brisket
- crushed tomatoes → tomato paste mixed with water
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not searing the beef long enough to develop a deep crust before braising
- Braising at too high a temperature which makes the beef tough instead of tender
Nutrition facts
Per serving: 380 calories, 35g protein, 14g carbs, 18g fat, 3g fiber.
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