Ropa Vieja Recipe
Ropa Vieja has deep roots in Spanish and Canary Island cuisine, but it found its true home in Cuba. The dish is said to have originated with Sephardic Jews in Spain as a way to use leftover meat during the Sabbath.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Tongs
- Slow cooker (optional, for an alternative method)
Ingredients
- 2 pounds flank steak or brisket
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1 bay leaf
- 1/4 cup green olives, sliced (optional)
- 2 tablespoons capers (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sear the beef:Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the flank steak or brisket with salt and pepper
- Once the oil is hot, add the beef and sear it on both sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
- Sauté the vegetables: In the same pot, lower the heat to medium and add the sliced onions, red bell pepper, and green bell pepper.
- Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Add spices and tomatoes: Stir in the cumin, oregano, paprika, and bay leaf. Then, add the crushed tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot to ensure all the flavors are incorporated.
- Simmer the beef: Return the seared beef to the pot, nestling it into the tomato mixture. Lower the heat to a simmer, cover the pot, and cook for about 2 hours, or until the beef is tender and easily shredded with a fork.
- Shred the beef: Once the beef is tender, remove it from the pot and shred it using two forks. After shredding, return the beef to the pot and stir to combine with the sauce.
- Add olives and capers (optional): If using, stir in the sliced green olives and capers for an extra briny flavor. Allow the dish to simmer for an additional 10 minutes to let the flavors meld together.
- Serve and garnish: Once the ropa vieja is ready, serve it hot over a bed of rice. Garnish with fresh cilantro and serve with black beans and fried plantains for a complete Cuban meal.