Ropa Vieja is a Cuban classic.
Ropa vieja means "old clothes" in english. Its name describes the shredded meat, peppers, and onions resembling a colorful mess of old rags.
But don't let the name fool you, it's a Cuban favorite for good reason.
Try this ropa vieja recipe and taste for yourself.
- 3 lbs Flank Steak
- 3 TBSP Olive Oil
- 2 Green Bell Peppers, Thinly Sliced
- 2 Onions, Chopped
- 8 Cloves Garlic, Minced
- 28 oz Whole Peeled Tomatoes
- 1 tsp Cumin
- 1 tsp Oregano
- 4 tsp Paprika
- 1/2 Cup dry White Wine
- 1/2 tsp Cayenne Pepper
- 2 Bay Leaves
- 2 tsp White Vinegar
- Salt & Pepper
- 1/2 Cup Chicken Stock
- Cilantro, Chopped
Preheat oven to 350°F.
Cut flank steak into large pieces. Season with salt and pepper. Heat oil in Dutch oven over medium high heat. Working in batches, add steak and cook, until browned, about 5 minutes per batch. Transfer steak to a plate.
Add 2 TBSP oil, onion, bell peppers, and salt to the dutch oven, stirring occasionally, until tender and beginning to brown, about 10 minutes.
Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, about 4 minutes. Stir in wine and cook until evaporated.
Stir in paprika, oregano, cumin, cayenne and pepper, continue to cook, stirring, about 1 minute. Add tomatoes and chicken stock. Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Return steak to the dutch oven, tucking it under the onions and peppers. Add bay leaves. Add more stock, if necessary, so the liquid covers all the ingredients. Cover dutch oven and transfer to oven, let it cook until beef is very tender, about 1 1/2 hours.
Remove from the oven and transfer meat to work surface, shred meat with two forks into very thin, long shreds. Remove bay leaves. Place dutch oven on stove and bring the remaining sauce to a boil. Return steak to pot and add vinegar, stirring to combine with vegetables and cooking liquid. Stir in cilantro.
Serve with white rice.