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Cuban Ropa Vieja Recipe

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★★★★★

4.5 from 75 reviews

Classic Cuban Ropa Vieja is a savory shredded beef stew made with tender flank steak, bell peppers, onions, and a rich tomato-based sauce infused with aromatic spices. This traditional dish is slow-cooked to perfection, resulting in melt-in-your-mouth meat with layers of bold flavors, perfect served over rice with black beans and fried plantains.

Ingredients

Scale

Beef and Seasoning

  • 2 pounds flank steak
  • Salt and ground black pepper to taste
  • 3 tablespoons olive oil, avocado or vegetable oil (divided, or more if needed)

Vegetables and Aromatics

  • 1 large onion, thinly sliced
  • 3 bell peppers, seeded and thinly sliced (red, green, yellow)
  • 6 cloves garlic, minced
  • 1 carrot, peeled and cut into thirds
  • 1 celery rib, cut into thirds
  • 2 bay leaves

Spices and Flavorings

  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pimento-stuffed Manzanilla olives, drained and sliced
  • 1 4-ounce jar sliced pimentos
  • 2 tablespoons capers, drained (optional but recommended)
  • 1 teaspoon chicken bouillon (optional)

Liquids

  • 1/2 cup white wine
  • 1 cup chicken broth (or more if needed)
  • 1 14-ounce can crushed tomatoes

Garnish

  • Chopped cilantro or parsley

Instructions

  1. Prep the oven and season beef: Preheat the oven to 350ºF. Cut the flank steak into smaller pieces if necessary so it fits comfortably in your pot or Dutch oven. Pat the meat dry and season generously with salt and ground black pepper.
  2. Sear beef: Heat about 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and sear until golden brown, about 3-4 minutes per side. Do this in batches to avoid overcrowding. Remove the beef and set aside.
  3. Sauté vegetables and aromatics: In the same pot, heat the remaining oil. Add the onions and bell peppers, stirring and scraping the bottom of the pot to loosen browned bits. Cook until tender, about 5-7 minutes. Lower the heat and add garlic, cooking for an additional minute until fragrant.
  4. Add spices and deglaze: Stir in tomato paste, oregano, cumin, paprika, allspice, cloves, and chicken bouillon if using. Cook for about a minute, then pour in the white wine, bringing to a rapid boil. Scrape the bottom of the pot to deglaze, cooking for 1-2 minutes to evaporate alcohol.
  5. Add liquids and beef: Stir in chicken broth and crushed tomatoes. Return the seared beef along with any juices to the pot. Nestle in the carrots, celery, and bay leaves, ensuring everything is covered by the sauce. Add more broth if needed.
  6. Bake in the oven: Bring the mixture to a boil on the stove, then cover the pot and transfer it to the preheated oven. Bake until the beef is very tender and shreds easily, about 1 1/2 hours.
  7. Shred beef: Remove carrots, celery, and bay leaves. Transfer the meat to a plate and shred with two forks into long thin strands. Return the shredded beef to the pot.
  8. Finish the sauce: Stir in olives, sliced pimentos, and capers. Simmer uncovered over medium heat until the sauce thickens and reduces to desired consistency.
  9. Season and serve: Taste and adjust seasoning if needed. Stir in chopped cilantro or parsley. Serve the ropa vieja hot with white rice, black beans, and fried ripe plantains for an authentic Cuban meal.

Notes

  • Flank steak is ideal for this dish due to its texture that shreds beautifully after slow cooking.
  • You can use chicken or vegetable broth as a substitute for chicken broth for varied flavor or dietary needs.
  • Capers are optional but add a pleasant briny punch to complement the olives and pimentos.
  • If you prefer, you can cook this stew using a slow cooker or Instant Pot following the stovetop searing steps first.
  • For spicier variation, add a pinch of cayenne pepper or hot paprika during the spice step.
  • Leftovers taste even better the next day as the flavors meld further.
  • If cooking on the stovetop only, simmer covered on low heat for about 1 1/2 to 2 hours until beef is tender.

Keywords: Cuban Ropa Vieja, shredded beef stew, Cuban recipes, flank steak recipe, slow-cooked beef, traditional Cuban dish

Find it online: https://annakocht.com/cuban-ropa-vieja-recipe/