Ropa Vieja (Classic Cuban Shredded Beef)
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Cuban, Caribbean
•A traditional Cuban dish of slow-braised shredded beef with peppers, olives, tomato, and warm aromatic spices. The sauce should reduce to a rich, glossy coating rather than a soup.
Ingredients
6
SERVINGS1 kg flank steak
1 pcs large onion
1 pcs red bell pepper
1 pcs green bell pepper
4 pcs garlic cloves
30 g tomato paste
1 pcs crushed tomatoes
2.4 dl beef stock
1.2 dl dry white wine
10 g ground cumin
1 g dried oregano
1/2 g ground allspice
1/4 g ground clove
1 pcs bay leaf
80 g green olives
salt
black pepper
olive oil
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Heat oil in a heavy pot over medium-high heat.
3
Sear beef deeply on both sides until well browned.
1000 g flank steak
4
In the same pot, sauté onion and peppers until softened.
1 pcs large onion
1 pcs red bell pepper
1 pcs green bell pepper
5
Add garlic and cook briefly.
4 pcs garlic cloves
6
Stir in tomato paste and cook until slightly darkened.
30 g tomato paste
7
Add crushed tomatoes, stock, wine, cumin, oregano, allspice, clove, bay leaf, salt, and pepper.
1 pcs crushed tomatoes
240 ml beef stock
120 ml dry white wine
10 g ground cumin
1 g dried oregano
0.5 g ground allspice
0.25 g ground clove
1 pcs bay leaf
salt
black pepper
8
Return beef to pot.
1000 g flank steak
9
Bring to simmer, cover, and cook gently for 2–3 hours until very tender.
10
Remove beef and shred along the grain into thin strands.
1000 g flank steak
11
Return shredded meat to sauce.
12
Add olives.
80 g green olives
13
Simmer uncovered until liquid reduces and coats the meat richly.
14
Taste and adjust salt and pepper before serving.
salt
black pepper
Ready to eat!
