Ropa Vieja — Slow-braised shredded beef in savory tomato sauce with olives
5
Units:
Prep: 15 min Cook: 3 hrs
Ingredients
- 2 lb flank steak or brisket
- 1 tbsp vegetable oil
- 1 large onion, sliced (~7 oz)
- 1 green bell pepper, sliced (~6 oz)
- 1 red bell pepper, sliced (~6 oz)
- 4 cloves garlic, minced (~¾ oz)
- 15 oz crushed tomatoes (canned)
- 8 oz tomato sauce (canned)
- ½ cup dry white wine or beef broth
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 bay leaves
- ½ cup pimiento-stuffed green olives, sliced
- Salt and pepper to taste
Cuba's beloved national dish — flank steak braised until it falls apart into tender shreds, then simmered in a rich tomato sauce with peppers, onions, and briny olives. The name means 'old clothes,' describing the meat's ragged, shredded appearance.
Instructions
- Sear the beef: Season 2 lb flank steak with salt and pepper. Heat 1 tbsp oil in a large pot and sear on all sides until well browned. Set aside.
- Cook the sofrito: Add onion and bell peppers. Cook until softened, 5-7 minutes. Add garlic for 1 minute.
- Braise the beef: Stir in crushed tomatoes, tomato sauce, wine, cumin, oregano, and bay leaves. Return beef, adding broth to almost cover. Bring to a simmer, cover, and cook on low 2.5-3 hours until beef is falling apart.
- Shred and finish: Remove beef and shred with two forks. Discard bay leaves. Return shredded beef to the pot, stir in ½ cup sliced olives, and simmer uncovered 15-20 minutes until sauce thickens.
- Serve: Adjust seasoning. Serve over white rice with black beans.
Tips
- The olives are essential — their brininess defines the dish
- Flank steak shreds most naturally along its grain; brisket is richer but takes longer
- Leftovers make excellent empanada filling
Created: 4/23/2025, 10:42:50 PM diytraditional
Large pot or Dutch oven, knife, cutting board, forks for shredding