Classic Cuban Ropa Vieja

Ingredients

• 2 pounds (900g) flank steak 2 pounds (900g) flank steak
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes 1 can (14 ounces/400g) crushed tomatoes
• 1 can (6 ounces/170g) tomato paste 1 can (6 ounces/170g) tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. 2.
   Season the flank steak with salt and pepper, then sear it on all sides until browned. Remove the steak from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions, bell peppers, and minced garlic. Sauté until the vegetables are softened and lightly caramelized.
4. 4.
   Stir in the crushed tomatoes, tomato paste, beef broth, cumin, oregano, smoked paprika, bay leaves, salt, and pepper. Mix well.
5. 5.
   Return the seared flank steak to the pot and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours, or until the beef is tender and easily shreds with a fork.
7. 7.
   Once the beef is tender, remove it from the pot and shred it using two forks.
8. 8.
   Return the shredded beef to the pot and simmer for an additional 15-20 minutes to allow the flavors to meld together.
9. 9.
   Adjust the seasoning with salt and pepper if needed.
10. 10.
    Serve the Ropa Vieja over a bed of white rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Flank steak — For the best results, choose a well-marbled flank steak. If you prefer a leaner cut, you can use skirt steak as a substitute.
• Smoked paprika — If you don't have smoked paprika, you can use regular paprika instead. However, the smoky flavor adds a unique touch to the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the flank steak in a mixture of lime juice, garlic, and olive oil for a few hours before cooking.
• If you prefer a spicier version, add a pinch of cayenne pepper or a diced jalapeño to the tomato sauce.
• Leftover Ropa Vieja makes a delicious filling for tacos or empanadas.
• If the sauce is too thin, you can thicken it by simmering uncovered for a few additional minutes.
• To save time, you can use a slow cooker instead of a pot. Simply follow the same steps and cook on low for 6-8 hours or on high for 3-4 hours.

Serving advice

Serve the Ropa Vieja over a bed of fluffy white rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

For an elegant presentation, place a mound of white rice in the center of the plate and top it with a generous portion of the shredded beef. Drizzle some of the tomato sauce around the rice and garnish with a sprig of fresh cilantro.