Follow these steps for perfect results
flank steak
trimmed, cut crosswise
kosher salt
fresh ground black pepper
oil
Spanish onions
quartered and thinly sliced
green bell pepper
cored, seeded, thinly sliced
yellow pepper
cored, seeded, thinly sliced
low sodium chicken broth
bay leaves
black peppercorn
whole
cumin
red bell pepper
cored, seeded, thinly sliced
garlic cloves
thinly sliced
tomato paste
whole tomatoes
crushed
Spanish olives
sliced
Season flank steak with 1/2 tsp salt and pepper.
Heat 2 tablespoons of oil in a 5-6 quart pot over medium-high heat.
Add meat in a single layer and cook until well browned.
Remove the browned meat to a plate and repeat until all meat is browned.
In the same pot, heat 1 tbsp oil over medium-high heat.
Add quartered onion, half of the green bell pepper, and half of the yellow pepper.
Cook, stirring frequently, until vegetables are browned, about 5 minutes.
Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt.
Add steak and any juices from the steak.
Ensure the steak is covered with broth; add additional broth if needed.
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.
Transfer steak to a plate.
Strain the liquid and discard solids.
Let the steak cool slightly, then shred it.
In the same pot, heat 2 tablespoons of oil over medium heat.
Add thinly sliced onions, the remaining green bell pepper, red pepper, yellow pepper, garlic, salt, and 1/4 teaspoons pepper.
Cook, stirring frequently, until onions and peppers soften.
Stir in tomato paste until vegetables are coated.
Stir in crushed tomatoes and their juices.
Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt to the pot.
Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 20 minutes.
Return shredded steak to the stew and cook until heated through, stirring occasionally, about 2 minutes.
Stir in Spanish olives.
Taste and adjust seasoning to your tastes.
Serve with black beans and white rice, boiled potatoes, or fried plantains.
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.
Everything you need to know before you start
20 minutes
Ropa Vieja can be made 1-2 days in advance. The flavors meld together even better over time.
Serve in a bowl, garnished with fresh cilantro and a lime wedge.
Serve with white rice and black beans.
Add a side of sweet plantains.
Complements the savory flavors of the dish.
Discover the story behind this recipe
National dish of Cuba, often served during celebrations.
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