Ropa Vieja (Cuban Shredded Beef)
Ropa Vieja is a traditional Cuban dish featuring tender, shredded flank steak simmered in a vibrant sofrito.
Contents (2 sections)▾
Ingredients
- 1 kg flank steak
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 can (400 g) diced tomatoes
- 1 cup beef broth
- 2 bay leaves
- Salt to taste
- Black pepper to taste
Steps
In a large pot, heat olive oil over medium heat. Sear the flank steak on all sides until browned, about 4 minutes per side. Browning enhances flavor.
Add sliced onion, bell peppers, and minced garlic to the pot. Sauté until softened, about 5 minutes.
Stir in ground cumin and cook for 1 minute to release its aroma.
Add diced tomatoes, beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender and shreds easily.
Once cooked, remove the flank steak and shred it using two forks. Return the shredded beef to the pot, stir well, and let it simmer for an additional 15 minutes to absorb the flavors.
Why this works
Braising flank steak transforms it into the tender, flavorful base of Ropa Vieja. The process of cooking it slowly in liquid allows the tough fibers to break down, resulting in meat that can be easily shredded. The sofrito—comprised of sautéed peppers, onions, garlic, and spices—infuses the beef with rich flavors. If the sauce seems too thin, allow it to simmer uncovered for a bit longer to reduce and thicken. Conversely, if you find it too thick, you can add a splash of beef broth to achieve your desired consistency. The combination of aromas from the spices and the freshness of the vegetables creates a vibrant dish that is both comforting and satisfying.