Flavorful Ropa Vieja: A Savory Cuban Classic Recipe

Imagine walking into a kitchen filled with the intoxicating aroma of slow-cooked beef, peppers, and spices. That’s what ropa vieja brings to the table. This dish is not just food; it’s an experience that wraps you in a warm, flavorful embrace. The tender, shredded meat mingles with a vibrant medley of vegetables and spices, creating a symphony of flavors that makes your taste buds dance.

Ropa vieja is perfect for any occasion—weeknight dinners, festive gatherings, or when you simply want to impress your friends with your culinary skills. I still remember the first time I made this dish; my family couldn’t stop raving about it! Trust me, once you taste it, you’ll be counting down the days until you can make it again.

I once served ropa vieja at a dinner party where everyone was talking more about my cooking than their own lives. It was a win!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: Select a good quality flank steak; it’s key for achieving tender shreds after cooking.

• Bell Peppers: Use a mix of red and green for color and sweetness; they add depth to the dish.

• Onion: A large yellow onion works best here; it adds sweetness as it caramelizes during cooking.

• Garlic: Fresh garlic cloves are essential; they infuse the dish with fragrant goodness.

• Canned Tomatoes: Choose crushed tomatoes for a rich sauce base; they contribute to the overall flavor profile.

• Spices (Cumin, Oregano, Bay Leaves): These spices are vital; they give ropa vieja its signature flavor and aroma.

• Olive Oil: Use extra virgin olive oil for sautéing; its smoothness enhances the richness of the dish.

• Beef Broth: Opt for low-sodium broth so you can better control salt levels while cooking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients. Chop onions and bell peppers finely while mincing garlic to have everything ready before you start cooking.

Sear the Flank Steak: Heat olive oil in a large pot over medium-high heat. Sear the flank steak until browned on both sides—this should take about 5-7 minutes per side.

Add Aromatics and Spices: Once seared, remove the steak and add chopped onions, bell peppers, and minced garlic to the pot. Cook them until softened and fragrant—about 3-4 minutes should do.

Build Your Sauce: Stir in crushed tomatoes, beef broth, cumin, oregano, bay leaves, salt, and pepper. Bring everything to a simmer while scraping up any flavorful bits from the bottom of the pot.

Return Steak to Pot: Place your seared flank steak back into the pot. Cover with lid and let it simmer on low heat for about 2-3 hours until fork-tender.

Shred and Serve Your Ropa Vieja: Remove steak from pot when done cooking. Shred using two forks (it should fall apart easily) and return to sauce before serving over rice or with tortillas.

Enjoy your homemade ropa vieja that captures all those rich flavors!

Perfecting the Cooking Process

Start by searing the beef to lock in flavor, then simmer with vegetables and spices for tenderness.

Add Your Touch

Feel free to swap the beef for chicken or add extra veggies like bell peppers for a colorful twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stovetop.

Cooking ropa vieja reminds me of family feasts where laughter mingled with aromas. One time, my aunt added too much cumin, but everyone still devoured it—proof that love trumps perfection in cooking!

FAQ

What cut of meat is best for ropa vieja?

Chuck roast works best due to its balance of fat and tenderness after slow cooking.

How long should I cook ropa vieja?

Simmer it on low heat for at least two hours for optimal tenderness and flavor infusion.

Can I use a slow cooker for this recipe?

Yes, using a slow cooker allows the flavors to develop beautifully over several hours.

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Ropa Vieja: A Flavorful Cuban Classic

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Experience the rich, comforting flavors of ropa vieja, a traditional Cuban dish that combines tender shredded beef with vibrant peppers and spices. Perfect for family dinners or impressing guests, this dish is as delightful to prepare as it is to eat. Served over rice or with tortillas, ropa vieja is a culinary journey worth savoring.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Total Time: 3 hours 15 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Slow cooking
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

• 2 lbs flank steak
• 1 cup chopped bell peppers (mix of red and green)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 14 oz crushed tomatoes (canned)
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 2 tbsp extra virgin olive oil
• 2 cups low-sodium beef broth
• Salt and pepper to taste

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Instructions

1. Prep your ingredients by chopping the onion and bell peppers and mincing the garlic.
2. In a large pot, heat olive oil over medium-high heat. Sear the flank steak for about 5-7 minutes per side until browned.
3. Remove the steak and add onions, bell peppers, and garlic to the pot. Cook for 3-4 minutes until softened.
4. Stir in crushed tomatoes, beef broth, cumin, oregano, bay leaves, salt, and pepper. Bring to a simmer.
5. Return the seared steak to the pot. Cover and simmer on low heat for 2-3 hours until fork-tender.
6. Shred the beef with two forks and return it to the sauce before serving over rice or with tortillas.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 100mg