Description
A classic Cuban comfort dish featuring tender shredded beef simmered in a rich tomato sauce with bell peppers, onions, garlic, and green olives. This Cuban Ropa Vieja is savory, hearty, and bursting with authentic flavor.
Ingredients
Units
Scale
- 2 pounds flank steak, trimmed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup sliced green olives
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Season flank steak with salt and pepper, then sear on both sides until browned. Remove and set aside.
- In the same pot, add sliced onions and bell peppers. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute.
- Add crushed tomatoes, tomato paste, beef broth, cumin, paprika, and oregano. Stir to combine and return the beef to the pot.
- Reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until the beef is tender and easy to shred.
- Remove the beef, shred with two forks, and return it to the sauce. Stir in sliced green olives and cook uncovered for 10 minutes.
- Taste and adjust seasoning as needed. Garnish with chopped cilantro before serving.
Notes
- Sear the beef first to build rich flavor.
- Use flank steak or brisket for best shredding texture.
- Add olives at the end to keep them firm and flavorful.
- The dish tastes even better the next day after flavors meld.
- Serve with white rice, black beans, or fried plantains for a full Cuban meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 115mg