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Image of of shredded flank steak simmering with onions, bell peppers, and olives in a rich tomato sauce in a large Dutch oven.
4.88 from 31 votes

Ropa Vieja Recipe

Cuba's national dish, Ropa Vieja, is a hearty and delicious dish made with flavorful ingredients such as flank steak, vegetables, and spices and served with rice and black beans.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 6 servings
Calories: 491kcal
Chef: Jessica Randhawa

Ingredients

Steak Ingredients

  • 3 pounds flank steak
  • 2 large white onion - peeled and cut in half
  • 3 cloves garlic - peeled
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Sauce Ingredients

  • 2 tablespoon olive oil
  • 1 large white onion - diced
  • 1 red bell pepper - seeded and sliced
  • 1 green bell pepper - seeded and sliced
  • 4 cloves garlic - minced
  • 1-2 tablespoon tomato paste
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1½ cups low-sodium beef broth - see notes
  • 1 cup dry white wine - or additional broth plus a splash of vinegar
  • 1 (15-ounce) can tomato sauce
  • 1 cup manzanilla olives

Instructions

  • Add the flank steak, onion, garlic, bay leaves, salt, and black pepper to a large pot, filling the pot with enough cold water to cover the steak. Bring it to a boil.
  • Once it reaches a boil, immediately reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 2 hours, or until the steak is fork tender.
  • Carefully remove the steak from the pot and let it cool before shredding. Strain the broth into a clean jar and save it for later use.
  • Add 2 tablespoons of olive oil to a large skillet or Dutch oven set over medium heat. Add the 1 large diced onion, 1 red bell pepper, and 1 green bell pepper to the hot oil and sauté until the vegetables are softened, about 4 minutes. Stir in 4 cloves of minced garlic and cook until fragrant.
  • Add 1-2 tablespoons of tomato paste, 1 tablespoon of oregano, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Cook for an additional 2-3 minutes, stirring often, until the spices become fragrant.
  • Stir in 1½ cups of beef broth, 1 cup of dry white wine (or extra beef broth), and 1 can of tomato sauce. Bring the mixture to a low boil, then reduce the heat to low and simmer for 15 minutes or until the sauce has reduced.
  • Add the shredded beef to the sauce along with 1 cup of olives (or 2-3 tablespoons of capers, if using). Mix well so the meat is evenly coated. Cook for an additional 5 minutes or until the beef is heated through.
  • Serve with warm yellow or white rice, black beans, and plantains, and garnish with cilantro, if desired.

Notes

  • Flank steak is traditionally used to make ropa vieja, but other cuts of meat, such as skirt steak, chuck roast, rump roast, or even brisket, can be used.
  • Rather than using store-bought beef broth, sometimes I'll strain the cooking liquid that was used for cooking the flank steak in the first part of the recipe.
  • Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
  • Optional: substitute the manzanilla olives for green olives or 2-3 tablespoons of  capers.

Nutrition

Calories: 491kcal | Carbohydrates: 18g | Protein: 53g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 136mg | Sodium: 1742mg | Potassium: 1419mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 109mg | Iron: 5mg
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