Ropa Vieja (Cuban Beef)

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Description

This Cuban braised beef dish literally translates to ‘old clothes,’ because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You’ll love this dish if you’re into big, bold flavors, since there’s nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Ingredients

  • 1 (1 1/2-pound) flank steak
  • 2 teaspoons kosher salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 4 cloves garlic, sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ½ cup white wine
  • 1 ½ cups tomato sauce
  • 1 ½ cups chicken broth
  • 2 bay leaves
  • 2 bell peppers, sliced
  • 1 poblano pepper, sliced
  • ½ teaspoon smoked paprika
  • 2 tablespoons capers, drained
  • 1 cup pimento-stuffed green olives, sliced
  • 1 teaspoon white sugar, or to taste (Optional)
  • ⅓ cup chopped fresh cilantro

Instructions

  1. Cut flank steak in half across the grain. Mix salt
  2. black pepper
  3. and cayenne. Season both sides generously with the salt mixture.
  4. Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned
  5. 4 to 5 minutes per side. Remove steaks to a plate.
  6. Reduce heat to medium. Add red onion
  7. garlic
  8. and more of the salt seasoning. Cook and stir until starting to soften
  9. 3 to 5 minutes. Stir in cumin
  10. paprika
  11. oregano
  12. cayenne pepper
  13. cloves
  14. and allspice. Cook and stir for 1 minute. Pour in white wine
  15. scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
  16. Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low
  17. cover
  18. and simmer until beef is almost fork-tender
  19. not falling apart
  20. about 2 hours.
  21. Remove pot from heat and let stew cool to room temperature
  22. at least 45 minutes. Refrigerate
  23. 8 hours to overnight
  24. for best results.
  25. Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers
  26. poblanos
  27. smoked paprika
  28. capers
  29. olives
  30. and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender
  31. 15 to 20 minutes. Turn off heat
  32. remove bay leaves
  33. and stir in cilantro.

Prep Time: 15 mins

Cook Time: 2 hrs 30 mins

Total Time: 11 hrs 30 mins

Servings: 8

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