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.
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Calories: 1441kcal
Equipment
- Dutch oven Suggested
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
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