Ropa Vieja
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.
Slow-braised shredded flank steak in a rich tomato and bell pepper sofrito sauce.
Nutrition per serving
Ingredients
Protein
Sauce
Vegetables
Aromatics
Spices
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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