1. Recipes

How to Make Ropa Vieja (Cuban Beef) - A Step-by-Step Guide

Ropa Vieja, which translates to "old clothes" in Spanish, is a traditional Cuban dish made with shredded beef in a flavorful tomato-based sauce. This classic comfort food is a staple in Cuban cuisine and is often served with rice, black beans, and fried plantains. Ropa Vieja is a dish that is rich in history and flavor, making it a beloved favorite among many.

The origins of Ropa Vieja can be traced back to the Canary Islands, as it was brought over by Spanish immigrants to Cuba. Over...

Read more Snack recipes

Ingredients

  • 1 (1 1/2-pound) flank steak
  • 2 teaspoons kosher salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 4 cloves garlic, sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ½ cup white wine
  • 1 ½ cups tomato sauce
  • 1 ½ cups chicken broth
  • 2 bay leaves
  • 2 bell peppers, sliced
  • 1 poblano pepper, sliced
  • ½ teaspoon smoked paprika
  • 2 tablespoons capers, drained
  • 1 cup pimento-stuffed green olives, sliced
  • 1 teaspoon white sugar, or to taste (Optional)
  • ⅓ cup chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 8 hrs 45 mins
  • Total Time: 11 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
  • Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
  • Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
  • Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
  • Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
  • Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

    • Nutrition

    209 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 28mg
    • Sodium: 1275mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 53mg
    • Calcium: 33mg
    • Iron: 3mg
    • Potassium: 456mg

    Categories

    Main recipes
    Meat recipes
    Beef recipes
    Slow cooker recipes
    Cuban recipes