Cuban Ropa Vieja is a tasty dish made with shredded beef simmered in a rich, flavorful sauce. The mix of tomatoes, spices, and peppers gives it a nice kick!
This dish is perfect for sharing with family and friends. I love serving it with rice and black beans for a complete meal. Trust me, once you try it, you’ll be hooked! 😋
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are great because they’re flavorful and shred nicely. If you’re looking for a budget-friendly option, you can use chuck roast instead. Just know it might need a bit longer to cook until tender.
Onion and Bell Pepper: These veggies add sweetness and flavor. I prefer yellow onions for their mild taste, but white onions work too. You can substitute with frozen peppers if fresh ones aren’t available; they’ll cook down just fine!
Crushed Tomatoes and Tomato Sauce: These form the base of the sauce. If you’re avoiding canned tomatoes, you can use fresh tomatoes (about 5-6) and puree them in a blender. Just keep an eye on the cooking time as it might vary.
White Wine: This adds depth of flavor. If you’re avoiding alcohol, simply replace it with more beef broth or a splash of apple cider vinegar for tang. I often skip it altogether if I don’t have any on hand!
Green Olives: These are optional but they introduce a salty kick! If you’re not a fan, you can leave them out or replace them with capers for similar flavor notes.
How Can I Ensure My Beef is Tender and Shredded Perfectly?
The key step is cooking the beef slowly. Here’s how to do it right:
- Place your steak in boiling water and then lower to a simmer. This low heat helps break down the fibers, making the beef tender.
- Cook for 1.5 to 2 hours until the meat easily pulls apart with a fork.
- When shredding, let the meat cool slightly first; it makes handling much easier!
Remember to reserve that cooking broth! It’s packed with flavor and can be used to adjust the consistency of your sauce.
How to Make Cuban Ropa Vieja
Ingredients You’ll Need:
For the Ropa Vieja:
- 2 lbs flank steak or skirt steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 cup dry white wine (optional)
- 1/2 cup beef broth or water
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 bay leaf
- 1/4 cup green olives, sliced (optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
For Serving:
- Cooked white rice
- Black beans
- Diced fresh tomatoes
- Lemon wedges
How Much Time Will You Need?
This delicious Cuban Ropa Vieja takes about 10 minutes to prep and around 2 hours for cooking, which includes simmering the beef until it’s tender. After that, you’ll need about 30 more minutes to prepare the sauce and combine all the flavors. So, set aside about 2 hours and 40 minutes in total, but most of that time is just letting the beef cook!
Step-by-Step Instructions:
1. Cooking the Beef:
In a large pot or Dutch oven, place the flank steak and cover it with water. Bring to a boil and then reduce the heat to a simmer. Let it cook for about 1.5 to 2 hours or until the beef is tender and easy to shred. After cooking, remove the meat and let it cool a bit. Remember to keep the broth for later!
2. Shredding the Beef:
Using two forks, shred the cooled beef into thin strips. Set the shredded beef aside for later when it will be mixed with the sauce.
3. Sautéing the Vegetables:
In the same pot or a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, sautéing them until they become soft, which should take about 5-7 minutes. Then stir in the minced garlic and cook for another minute until you can smell the garlic aroma.
4. Making the Sauce:
Next, add the crushed tomatoes, tomato sauce, any white wine you’ve chosen to use, and about 1/2 cup of the reserved beef broth to the pot. Mix everything well! Now, sprinkle in the ground cumin, dried oregano, smoked paprika, the bay leaf, and the sliced olives if you’re using them. Season with salt and pepper to taste. Stir well to combine all the flavors.
5. Combining Beef with Sauce:
Add the shredded beef to the sauce mixture, stirring thoroughly so the beef is well coated in the sauce.
6. Simmering the Dish:
Lower the heat and let the dish simmer uncovered for about 20 to 30 minutes. This allows all the flavors to meld together and the sauce to thicken. Stir occasionally to ensure nothing sticks to the bottom of the pot.
7. Finishing Touches:
Remove the bay leaf from the pot. Taste and adjust the seasoning, adding more salt and pepper if needed for flavor.
8. Serving:
Serve the Ropa Vieja hot, alongside a generous scoop of steaming white rice, black beans, and diced fresh tomatoes. Don’t forget a lemon wedge to squeeze on top for a zesty kick! Finally, garnish with chopped fresh cilantro or parsley for a beautiful touch.
Enjoy your hearty and flavorful Cuban Ropa Vieja, perfect for sharing with family and friends!
Can I Use Different Cuts of Beef for Ropa Vieja?
Yes, you can! While flank or skirt steak are traditional choices, you can also use chuck roast. Just remember that chuck may take a bit longer to become tender, so adjust your cooking time accordingly.
Is It Possible to Make Ropa Vieja in a Slow Cooker?
Absolutely! You can place the beef, onions, peppers, garlic, tomatoes, and spices into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and easily shredded. This method enhances the flavor even more!
What Should I Serve with Ropa Vieja?
Ropa Vieja pairs well with steamed white rice, black beans, and fresh diced tomatoes. For a refreshing touch, including lemon wedges adds nice acidity to balance the rich flavors of the dish.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of beef broth if the sauce seems too thick.