Cooking Instructions

Follow these steps for perfect results

Ingredients

0/16 checked
8
servings
3 unit

flank steak

trimmed, cut crosswise

3.75 tsp

kosher salt

0.75 tsp

fresh ground black pepper

7 tbsp

oil

3 unit

Spanish onions

quartered and thinly sliced

1 unit

green bell pepper

cored, seeded, thinly sliced

1 unit

yellow pepper

cored, seeded, thinly sliced

4 cup

low sodium chicken broth

2 unit

bay leaves

1 tbsp

black peppercorn

whole

1 tsp

cumin

1 unit

red bell pepper

cored, seeded, thinly sliced

4 unit

garlic cloves

thinly sliced

1 tbsp

tomato paste

14.5 unit

whole tomatoes

crushed

0.5 cup

Spanish olives

sliced

Step 1
~7 min

Season flank steak with 1/2 tsp salt and pepper.

Step 2
~7 min

Heat 2 tablespoons of oil in a 5-6 quart pot over medium-high heat.

Step 3
~7 min

Add meat in a single layer and cook until well browned.

Step 4
~7 min

Remove the browned meat to a plate and repeat until all meat is browned.

Step 5
~7 min

In the same pot, heat 1 tbsp oil over medium-high heat.

Step 6
~7 min

Add quartered onion, half of the green bell pepper, and half of the yellow pepper.

Step 7
~7 min

Cook, stirring frequently, until vegetables are browned, about 5 minutes.

Step 8
~7 min

Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt.

Step 9
~7 min

Add steak and any juices from the steak.

Step 10
~7 min

Ensure the steak is covered with broth; add additional broth if needed.

Step 11
~7 min

Bring to a boil, then reduce heat to low and simmer, covered, until steak is fork-tender, about 2 1/4 to 2 1/2 hours.

Step 12
~7 min

Transfer steak to a plate.

Step 13
~7 min

Strain the liquid and discard solids.

Step 14
~7 min

Let the steak cool slightly, then shred it.

Step 15
~7 min

In the same pot, heat 2 tablespoons of oil over medium heat.

Step 16
~7 min

Add thinly sliced onions, the remaining green bell pepper, red pepper, yellow pepper, garlic, salt, and 1/4 teaspoons pepper.

Step 17
~7 min

Cook, stirring frequently, until onions and peppers soften.

Step 18
~7 min

Stir in tomato paste until vegetables are coated.

Step 19
~7 min

Stir in crushed tomatoes and their juices.

Step 20
~7 min

Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt to the pot.

Step 21
~7 min

Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 20 minutes.

Step 22
~7 min

Return shredded steak to the stew and cook until heated through, stirring occasionally, about 2 minutes.

Step 23
~7 min

Stir in Spanish olives.

Step 24
~7 min

Taste and adjust seasoning to your tastes.

Step 25
~7 min

Serve with black beans and white rice, boiled potatoes, or fried plantains.

Pro Tips & Suggestions

Expert advice for the best results

For a richer flavor, use beef broth instead of chicken broth.

Add a splash of dry sherry or red wine during the simmering process for enhanced depth.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Ropa Vieja can be made 1-2 days in advance. The flavors meld together even better over time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
High
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with white rice and black beans.

Add a side of sweet plantains.

Perfect Pairings

Food Pairings

Tostones
Maduros

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Cuba

Cultural Significance

National dish of Cuba, often served during celebrations.

Style

Occasions & Celebrations

Festive Uses

Christmas
New Year's Eve

Occasion Tags

Family Dinner
Holiday
Party

Popularity Score

75/100

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