Ropa Vieja easy recipe

Ropa Vieja (Cuban shredded stewed beef)

Ropa Vieja is hearty, flavorful, and one of my favorite comfort foods. Today, we’ll make ropa vieja (Cuban shredded stewed beef). A dish with a rich flavor! I’m confident you’ll appreciate it! This is a dish you will want to make again and again.

ROPA VIEJA A DELICIOUS CUBAN DISH

This Ropa Vieja is a very simple dish, and at the same time very tasty, that everyone will surely love.

What exactly is Ropa Vieja?

Ropa Vieja is shredded beef and vegetables in a delicious sauce. This is one of Cuba’s most popular and cherished dishes. It’s so popular that it’s been named one of the country’s national dishes.

The shredded beef is perfect for fajitas or a quick sandwich. Do you prefer things to be kept simple? Let the steak, vegetables, and sauce do the rest. Serve it over white or yellow rice and some sweet plantain fries!

Ropa Vieja

BEST MEAT TO MAKE ROPA VIEJA:

Traditionally, Ropa Vieja is made with flank steak. Flank steak is a delicious, lean cut that melts in your mouth after slow cooking. A skirt steak or a top round will also work if that cut isn’t available.

HOW TO MAKE ROPA VIEJA IN A LARGE POT OR DUTCH OVEN

Pat the beef dry with paper towels and season the meat with salt, smoke paprika, and ground black pepper on both sides.

Flank Steak Ropa Vieja RecipeHeat 1 teaspoon of oil over medium-high heat in a large pot or Dutch oven. Add the beef and sear on both sides until golden brown. Add 2-3 cups of water and bay leaves.

Flank Steak Recipe

 Cover the pot, and cook over medium-high until meat fall-apart tender and almost all the liquids have evaporated( about 45 minutes).

Flank SteakTransfer the meat to a plate, set it aside, and then shred it into long strands. Don’t get rid of the Dutch oven; you’ll need it for the next steps.Ropa Vieja RecipeFlank Steak shred it into long strands.

Using the same pot, add the onions and bell peppers and cook, scraping down the bottom of the pot to remove any browned bits; stir in the garlic and tomato paste—Cook for about a minute or until aromatic. 

How to make Ropa Vieja

Add 1/4 cup of beef or chicken stock and simmer for about a minute. Add more stock to cover all the ingredients, if necessary.

Easy Cuban Dish

Return the beef to the pot and any accumulated juices. 

Flank Steak shred it into long strands

 Stir in the olives, pimento, and capers. Lower heat and cook until the sauce reduces and thickens ( about 15 minutes).

Ropa Vieja easy recipe

Want to make Ropa Vieja using a slow cooker? Follow these simple instructions:

  • When making a slow cooker Ropa Vieja, browning the beef before adding it to the slow cooker is a Must.
  • Cut the flank steak into 2 or 3 pieces so it can fit comfortably in the slow cooker, then season the beef with salt and ground black pepper.
  • Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.
  • Heat some additional oil and saute the onions and peppers.
  • Add the garlic and cook for about a minute.
  • Add half of the pepper and onions into the crockpot and place the seared flank steak on top.
  • Add the rest of the onion/pepper on top.
  • Stir in 1 cup of broth, tomato paste,  and bay leaves.
  • Cook on low for 8 hours or high for 4.5 to 5 hours. The beef is tender and shreds quickly with 2 forks.
  • Shred the meat and returned to the crockpot. Add olives, pimento, and capers. Cook for 15-20 minutes or until the sauce reduces and thickens.

Enjoy this hearty and mouthwatering tasty dinner meal any day of the week.

ROPA VIEJA A DELICIOUS CUBAN DISH

Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!

Below you will find a convenient printable recipe card. 

Follow along on FacebookPinterest, and Instagram @asimpletweakrecipes for the latest updates.

Ropa Vieja easy recipe

ROPA VIEJA (CUBAN SHREDDED STEWED BEEF)

Ropa Vieja is hearty, flavorful, and one of my favorite comfort foods. Today, we’ll make ropa vieja (Cuban shredded stewed beef). A dish with a rich flavor! I’m confident you’ll appreciate it! This is a dish you will want to make again and again.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Latin American
Keyword: Cuban dish, Ropa Vieja
Calories: 1441kcal

Equipment

Ingredients

  • 2 pounds beef flank steak
  • 1 teaspoon salt I use Kosher
  • 1 teaspoon black pepper
  • 1 teaspoon oil
  • 6 cloves garlic minced
  • ¼ teaspoon smoke paprika
  • 2 small bay leaves
  • ¼ cup stock beef or chicken.
  • ½ cup tomato sauce
  • ¼ cup olives pimiento, capers
  • 2 bell peppers (red, green) stemmed, seeded, and thinly sliced

Instructions

HOW TO MAKE ROPA VIEJA IN A LARGE POT OR DUTCH OVEN

  • Pat the beef dry with paper towels and season the meat with salt, smoke paprika, and ground black pepper on both sides.
  • Heat 1 teaspoon of oil over medium-high heat in a large pot or Dutch oven. Add the beef and sear on both sides until golden brown. Add 2-3 cups of water and bay leaves.
  •  Cover the pot, and cook over medium-high until meat fall-apart tender and almost all the liquids have evaporated( about 45 minutes).
  • Transfer the meat to a plate, set it aside, and then shred it into long strands. Don’t get rid of the Dutch oven; you’ll need it for the next steps.
  • Using the same pot, add the onions and bell peppers and cook, scraping down the bottom of the pot to remove any browned bits; stir in the garlic and tomato paste—Cook for about a minute or until aromatic. 
  • Add 1/4 cup of beef or chicken stock and simmer for about a minute. Add more stock to cover all the ingredients, if necessary.
  • Return the beef to the pot and any accumulated juices. Stir in the olives, pimento, and capers. Lower heat and cook until the sauce reduces and thickens ( about 15 minutes).

Notes

Want to make Ropa Vieja using a slow cooker? Follow these simple instructions:

  • When making a slow cooker Ropa Vieja, browning the beef before adding it to the slow cooker is a Must.
  • Cut the flank steak into 2 or 3 pieces so it can fit comfortably in the slow cooker, then season the beef with salt, smoked paprika, and ground black pepper.
  • Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.
  • Add some additional oil to the pot and saute the onions and peppers. Add the garlic and cook for about a minute.
  • Add half of the pepper and onions into the crockpot and place the seared flank steak on top.
  • Add the rest of the onion/pepper on top.
  • Stir in 1 cup of broth, tomato paste, and bay leaves.
  • Cook on low for 8 hours or high for 4.5 to 5 hours. The beef is tender and shreds quickly with 2 forks.
  • Shed the meat and return to the crockpot. Add olives, pimento, and capers.
  • Cook for 15-20 minutes or until the sauce reduces and thickens.

Enjoy this hearty and mouthwatering tasty dinner meal any day of the week. Cooked rice and pinto beans for serving

ROPA VIEJA A DELICIOUS CUBAN DISH

Nutrition

Calories: 1441kcal | Carbohydrates: 27g | Protein: 200g | Fat: 56g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.02g | Cholesterol: 544mg | Sodium: 4159mg | Potassium: 4000mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1940IU | Vitamin C: 206mg | Calcium: 295mg | Iron: 17mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 
 

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