Go Back
7. Cuban Ropa Vieja Recipe (9)

Cuban Ropa Vieja Recipe

5 from 1 vote
Are you looking for a delicious dish then try our Cuban Ropa Vieja Recipe! This traditional Cuban dish is packed with flavors and offers a variety of health benefits.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 People
Course: Main Course
Cuisine: Cuban
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil vegetable
  • 2 pounds beef steak flank
  • 1 cup beef broth
  • 8 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 carrot large sliced
  • 1 celery large stalk sliced
  • 1 green bell pepper seeded and sliced into strips
  • 1 yellow bell pepper seeded and sliced into strips
  • 1 onion slicedlarge
  • 1 cup green olives sliced
  • 1/4 cup red peppers drained and roasted
  • 1/8 cup pimientos
  • 1 teaspoon cumin ground
  • 1 teaspoons oregano dried
  • 2 teaspoons paprika sweet
  • 1/4 teaspoon allspice ground
  • 1/4 teaspoon cloves chopped ground
  • 2 cloves garlic chopped
  • 2 teaspoons salt kosher
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon cilantro chopped fresh
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar white

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Tongs
  • Wooden spoon or spatula
  • Two forks
  • Ladle
  • Serving bowls or plates

Method
 

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  1. a. Place a large pot or Dutch oven on the stove.
  2. b. Add 1 tablespoon of vegetable oil to the pot.
  3. c. Turn the heat to medium-high and allow the oil to heat up.
Brown the flank steak on both sides in the hot oil.
  1. a. Place the beef flank steak in the pot.
  2. b. Let it cook for about 2-3 minutes on each side until browned.
  3. c. Use tongs to flip the steak and brown the other side.
Remove the flank steak from the pot and set it aside.
  1. a. Use the tongs to carefully remove the browned flank steak from the pot.
  2. b. Transfer it to a plate or cutting board.
  3. c. Set it aside for now.
In the same pot, add the beef broth, tomato sauce, and tomato paste.
  1. a. Pour 1 cup of beef broth into the pot.
  2. b. Add an 8-ounce can of tomato sauce.
  3. c. Stir in a 6-ounce can of tomato paste.
Stir in the sliced carrot, celery, bell peppers, onion, and chopped garlic.
  1. a. Add the sliced carrot to the pot.
  2. b. Include the sliced celery as well.
  3. c. Mix in the sliced green and yellow bell peppers.
  4. d. Add the sliced onion to the pot.
  5. e. Finally, sprinkle in the chopped garlic.
Add the green olives, roasted red peppers, and pimientos.
  1. a. Mix in 1 cup of sliced green olives.
  2. b. Include 1/4 cup of drained roasted red peppers.
  3. c. Add 1/8 cup of pimientos to the pot.
Sprinkle in the ground cumin, dried oregano, sweet paprika, smoked paprika, ground allspice, ground cloves, kosher salt, and black pepper.
  1. a. Sprinkle 1 teaspoon of ground cumin into the pot.
  2. b. Add 1 teaspoon of dried oregano.
  3. c. Mix in 2 teaspoons of sweet paprika.
  4. d. Include 1 teaspoon of smoked paprika.
  5. e. Sprinkle 1/4 teaspoon of ground allspice.
  6. f. Add 1/4 teaspoon of ground cloves.
  7. g. Finally, season with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
Stir everything together until well combined.
  1. a. Use a wooden spoon or spatula to mix all the ingredients together.
  2. b. Make sure the spices and vegetables are evenly distributed.
Return the browned flank steak to the pot and submerge it in the sauce.
  1. a. Carefully place the browned flank steak back into the pot.
  2. b. Press it down into the sauce so that it's fully submerged.
Cover the pot and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and easily shreds.
  1. a. Put the lid on the pot to cover it completely.
  2. b. Reduce the heat to low.
  3. c. Let the dish simmer for 2.5 to 3 hours, stirring occasionally.
  4. d. Check the beef's tenderness after 2.5 hours. It should be easily shred-able with a fork.
  5. e. If needed, continue simmering for another 30 minutes until desired tenderness is reached.
Once the beef is tender, remove it from the pot and shred it using two forks.
  1. a. Use tongs to carefully remove the beef from the pot.
  2. b. Place it on a cutting board or plate.
  3. c. Use two forks to shred the beef into smaller pieces.
Return the shredded beef back to the pot and mix it with the sauce.
  1. a. Transfer the shredded beef back into the pot.
  2. b. Use a spoon or tongs to mix it well with the sauce.
  3. c. Ensure the beef is evenly coated.
Stir in the chopped fresh cilantro, olive oil, and white vinegar.
  1. a. Sprinkle the chopped fresh cilantro over the mixture in the pot.
  2. b. Drizzle 1 tablespoon of olive oil.
  3. c. Add 1 tablespoon of white vinegar.
  4. d. Stir everything together to incorporate the flavors.
Simmer the Ropa Vieja uncovered for an additional 15-20 minutes to allow the flavors to meld.
  1. a. Continue cooking the Ropa Vieja on low heat.
  2. b. Leave the pot uncovered to allow some of the liquid to evaporate and the flavors to concentrate.
  3. c. Stir occasionally to prevent sticking.
Serve the Cuban Ropa Vieja Recipe hot with rice or warm tortillas.
  1. a. Ladle the hot Ropa Vieja into serving bowls or plates.
  2. b. Serve it alongside cooked rice or warm tortillas for a complete meal.

Notes

Sear the flank steak on high heat for a flavorful crust.
Use a sharp knife to thinly slice the vegetables for even cooking.
Let the Ropa Vieja simmer on low heat for an extended period to enhance the tenderness.
Cook the Ropa Vieja in advance to allow the flavors to meld overnight.
Consider using a slow cooker for convenience and to tenderize the meat further.
Adjust the spice levels to your preference by adding more or less paprika and cumin.
Serve the Ropa Vieja with a squeeze of fresh lime juice for a tangy kick.