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Ropa Vieja
Created by: Howcan Team
Ingredients
- 2 pounds flank steak
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 1/4 cup white vinegar
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- Season the flank steak with salt and pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the flank steak for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the onions, bell peppers, and garlic until softened, about 5 minutes.
- Stir in the crushed tomatoes, beef broth, white vinegar, cumin, oregano, paprika, and bay leaf. Bring to a simmer.
- Return the seared flank steak to the skillet, nestling it into the sauce. Cover and simmer over low heat for 2-3 hours, or until the meat is tender and easily shreds with a fork.
- Once the meat is tender, remove it from the skillet and shred it using two forks. Return the shredded meat to the skillet and stir to combine with the sauce and vegetables.
- Adjust seasoning with salt and pepper to taste.
- Serve the Ropa Vieja hot over rice, and enjoy!
Ropa Vieja, a traditional Cuban dish, has a rich history dating back to the 16th century. Legend has it that a poor old man, unable to afford meat for his family, stewed his worn-out clothes with vegetables and spices. Miraculously, the dish transformed into a delicious shredded beef stew, hence the name "Ropa Vieja," which translates to "old clothes." Today, this savory and tender dish is a staple in Cuban cuisine, often served with rice and black beans. Chefs like Nitza Villapol and restaurants in Miami's Little Havana neighborhood have perfected the art of making Ropa Vieja. For the best version, ensure the beef is slow-cooked to perfection and seasoned with a blend of cumin, oregano, and bell peppers.
200 min
6
380 calories
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