Ropa vieja
Cuba’s favourite: flank steak simmered until it falls into shreds, then cooked in a sofrito of peppers, tomato, cumin and olives.
- 170 min20 prep · 150 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
- Flank steak1 kg
- Bay leaves2
- Onions2
- Green peppers, sliced2
- Red pepper, sliced1
- garlic4 cloves
- crushed tomatoes (400 g)1 can
- Tomato paste2 tbsp
- Ground cumin2 tsp
- Dried oregano1 tsp
- Dry white wine120 ml
- Pimento-stuffed green olives60 g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Put the beef in a pot with the bay leaves, half an onion and water to cover. Simmer until very tender.
- 2
Let it cool a little, keep 250 ml of the broth and pull the meat into thin shreds with two forks.
- 3
In a wide pan, fry the rest of the onion, sliced, with the peppers and garlic in the oil until soft.
- 4
Stir in the cumin, oregano and tomato paste, add the wine and let it bubble, then add the tomatoes.
- 5
Add the shredded beef, the reserved broth and the olives, season and simmer until thick and saucy.
- 6
Serve with white rice, black beans and fried plantains.
Tips and questions
- Can I make ropa vieja in a pressure cooker?
- Yes: cook the beef for about 45 minutes at high pressure instead of 2 hours of simmering, then continue with the sofrito.
- Which cut works best?
- Flank or skirt steak, because their long fibres shred into strands. Brisket also works.
- Does it freeze well?
- Very well, for up to 3 months. Freeze it with plenty of sauce so the meat doesn’t dry out.
Enjoy your meal!
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