CubaCaribbean

Ropa Vieja

Name: Ropa Vieja
Total time: 4 h
Yield: 6 servings
Ingredients: 700 g Beef flank steak; 2 tbsp Extra virgin olive oil; 1 Yellow onion, large; sliced; 1 Red bell pepper, seeded and sliced; 1 Green bell pepper, seeded and sliced; 4 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Dried oregano; 240 ml Canned tomato sauce; 120 ml Dry white wine (optional); 240 ml Beef broth; ½ cup Pimiento-stuffed green olives, halved; Table salt, to taste; Ground black pepper, to taste; Long-grain white rice, as needed, cooked, for serving; Canned black beans, as needed, for serving; 2 Plantain, fried, for serving (optional)

4 hrServes 6$69.47

Flank steak is braised until it shreds, then simmered with sautéed onion, bell peppers, garlic, cumin, oregano, tomato sauce, and green olives, and served with rice and black beans.

Ingredients

700 gBeef flank steakBuy 1.55 lb
2 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionlarge; slicedBuy 0.32 lb
1Red bell pepperseeded and sliced
1Green bell pepperseeded and sliced
4 clovesGarlicmincedBuy 1 head
1 tspGround cuminBuy 1 jar
1 tspDried oreganoBuy 1 jar
240 mlCanned tomato sauceBuy 1 can
120 mlDry white wine (optional)Buy 1 bottle
240 mlBeef brothBuy 1 carton
½ cupPimiento-stuffed green oliveshalvedBuy 1 jar
to tasteTable saltBuy 1 canister
to tasteGround black pepperBuy 1 jar
as neededLong-grain white ricecooked, for servingBuy 1 bag
as neededCanned black beansfor servingBuy 1 can
2Plantain (optional)fried, for serving

Method

Simmer the flank steak in water until very tender, about 2 1/2 hours; cool slightly and shred with forks.
Heat the olive oil and cook the onion and bell peppers until soft, then add the garlic, cumin, and oregano.
Add the tomato sauce, wine if using, and broth; simmer 10 minutes.
Stir in the shredded beef and olives and simmer until the sauce thickens, about 20 minutes; season with salt and pepper.
Serve with rice, black beans, and fried plantains if using.