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Cuban Ropa Vieja

Cuban Ropa Vieja
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Tender shreds of flank steak are simmered in a rich and bold tomato sauce, perfect for serving over rice. 

  • Author: Nicole Stover
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Braise
  • Cuisine: Cuban

Ingredients

Units Scale
  • 2–3 pounds flank steak
  • 3 teaspoons adobo seasoning
  • 2 tablespoons olive oil
  • 2 yellow onions, sliced
  • 2–3 bell peppers, sliced
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 1/2 cup dry white wine
  • 28 ounces whole tomatoes
  • 2 celery stalks, halved
  • 2 carrots, peeled and halved
  • 2–3 bay leaves
  • 1/2 cup pimento stuffed olives, rinsed and halved, optional
  • 1/4 cup cilantro, chopped
  • 2 teaspoons fresh lime juice or white vinegar

Instructions

  1. Cut flank steak into 2-3 pieces across the grain. Season both sides with the adobo seasoning and allow to marinate. This can be done the night before, or just before searing.
  2. Preheat oven or grill to 250 degrees.
  3. Heat a Dutch oven over medium-high heat. Add the olive oil.
  4. Working in batches as to not crowd, sear both sides of the flank steak, 4-6 minutes, until browned. Transfer to a plate.
  5. Lower heat to medium. Add the onions and bell peppers. Sauté for 4-6 minutes until the vegetables are tender and the onions are slightly translucent.
  6. Add the garlic and sauté for 60 seconds until fragrant.
  7. Add the salt, cumin, oregano, and tomato paste. Cook for 1-2 minutes until the tomato paste has slightly darkened in color.
  8. Add the wine, making sure to scrape up the brown bits from the bottom of the pan. Allow it to come to a simmer. 
  9. Add the tomatoes. Use your spoon to break them up.
  10. Nestle the flank steak on top of the tomato sauce, along with any drippings. It will not be covered. 
  11. Arrange the celery and carrot pieces on top of the flank steak along with the bay leaves. Cover and transfer to the grill or oven.
  12. Allow the ropa vieja to cook for 2 1/2-3 hours, or until it easily shreds.
  13. Remove the flank steak from the Dutch oven and allow it to cool enough to handle. Shred the steak.
  14. Discard the carrots, celery, and bay leaves.
  15. While the steak is cooling, place the Dutch oven on medium heat and allow the sauce to slightly reduce. Skim off any fat if necessary. 
  16. Stir in the olives, vinegar, and cilantro. 
  17. Add the shredded flank steak back into the pan and stir to combine. Taste and add additional salt if needed.

Notes

This same recipe can be made with a chuck roast. Just skim off the excess fat. 

Find it online: https://beachgirlgrills.com/cuban-ropa-vieja/