Description
Ropa vieja is a vibrant Cuban dish featuring tender, shredded beef simmered in a rich sauce of tomatoes, bell peppers, and spices. This flavorful meal is perfect for family gatherings or cozy nights, inviting everyone to share stories and create lasting memories. With its beautiful colors and complex flavors, ropa vieja promises to be a hit at your dinner table. Easy to prepare and delicious as leftovers, this versatile dish pairs wonderfully with rice or warm tortillas.
Ingredients
Scale
- 2 lbs flank steak
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup green olives, pitted and halved
- 2 tsp ground cumin
- 2 bay leaves
- 2 cups low-sodium beef broth
- Fresh cilantro for garnish
Instructions
- Trim excess fat from the flank steak and cut into large chunks.
- In a large pot over medium heat, add olive oil. Sauté onions and bell peppers for about 5 minutes until softened.
- Stir in minced garlic and cumin; cook for an additional 30 seconds.
- Push the vegetables aside and sear the flank steak chunks for 3-4 minutes on each side until browned.
- Add diced tomatoes, beef broth, olives, and bay leaves; bring to a gentle simmer.
- Cover the pot and let it cook on low heat for 2-3 hours until the beef shreds easily.
- Shred the beef in the pot and stir it back into the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For added flavor variations, consider adding different types of peppers or extra spices like smoked paprika. To keep your ropa vieja moist when reheating leftovers, add a splash of broth.