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Cuban Ropa Vieja Recipe

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★★★★★

4.8 from 115 reviews

Cuban Ropa Vieja is a classic, hearty dish featuring tender shredded flank steak simmered in a savory tomato-based sauce with bell peppers, onions, garlic, and traditional Cuban seasonings. Perfect served with rice, black beans, and fried plantains, this recipe can be made on the stovetop, in a slow cooker, or an Instant Pot for convenience without compromising flavor.

Ingredients

Scale

Beef and Seasoning

  • 2 pounds flank steak
  • Salt and ground black pepper to taste
  • 3 tablespoons olive oil, avocado or vegetable oil, divided

Vegetables

  • 1 large onion, thinly sliced
  • 3 bell peppers (red, green, and yellow), seeded and thinly sliced
  • 6 cloves garlic, minced
  • 1 carrot, peeled and cut into thirds
  • 1 celery rib, cut into thirds

Spices and Seasonings

  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 bay leaves
  • 1 teaspoon chicken bouillon, optional

Liquids

  • 1/2 cup white wine
  • 1 cup chicken broth, or more if needed
  • 1 (14-ounce) can crushed tomatoes

Additional Ingredients

  • 1 cup pimento-stuffed Manzanilla olives, drained and sliced
  • 1 (4-ounce) jar sliced pimentos
  • 2 tablespoons capers, drained (optional but recommended)
  • Chopped cilantro or parsley for garnish

Instructions

  1. Prepare the meat: Pat the flank steak dry with paper towels. Season generously with salt and ground black pepper. If the piece is too large, cut into smaller chunks to fit your pot comfortably.
  2. Sear the beef: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the steak pieces and sear for about 3-4 minutes on each side until golden brown. Work in batches to avoid overcrowding. Transfer seared beef to a plate and set aside.
  3. Sauté vegetables: In the same pot, add the remaining oil. Add the sliced onions and bell peppers, stirring frequently and scraping up any browned bits. Cook until tender, approximately 5-7 minutes. Lower heat to medium-low, add minced garlic, and cook for 1 more minute until fragrant.
  4. Add spices and deglaze: Stir in tomato paste, dried oregano, cumin, paprika, allspice, cloves, and optional chicken bouillon. Cook about one minute to combine flavors. Pour in the white wine, increase heat to rapid boil, and deglaze the pot by scraping the bottom to lift browned bits. Let the wine cook off for 1-2 minutes.
  5. Simmer with broth and tomatoes: Stir in chicken broth and crushed tomatoes. Return the beef and any juices to the pot. Add carrot, celery, and bay leaves, submerging them under the sauce. Add extra broth if necessary to cover ingredients. Bring the mixture to a boil.
  6. Cook in oven: Cover the pot and place it in a preheated 350ºF oven. Cook until beef is tender and easily shredded, about 1.5 hours.
  7. Shred meat and finish sauce: Remove carrots, celery, and bay leaves. Transfer beef to a plate and shred with two forks into thin strips. Return shredded meat to the pot, stir in olives, pimentos, and capers. Simmer uncovered over medium heat until the sauce thickens and reduces, about 10-15 minutes. Stir in chopped cilantro or parsley to finish.
  8. Serve: Season to taste and serve with white rice, black beans, and fried ripe plantains for an authentic Cuban meal experience.

Notes

  • You can substitute flank steak with brisket or skirt steak if preferred.
  • For a vegetarian version, consider using jackfruit or mushrooms and omit meat-specific ingredients.
  • If avoiding alcohol, substitute the white wine with extra chicken broth or grape juice with a splash of vinegar.
  • Capers add a nice briny contrast but are optional if unavailable.
  • Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
  • Cooking times vary slightly based on your equipment; always check beef tenderness before proceeding to shred.
  • The recipe includes alternatives for slow cooker and Instant Pot methods that reduce active cooking time but preserve flavor.

Keywords: Cuban Ropa Vieja, shredded beef, flank steak recipe, Cuban cuisine, slow cooked beef, tomato beef stew

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