Ropa Vieja

Name: Ropa Vieja
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 600 g Flank Steak; 1½ tsp Salt; 1 tbsp Olive Oil; 1 Onion; 2 Bell Peppers; 4 cloves Garlic; 1 tsp Cumin; 1 tsp Oregano; 14 oz Canned Tomatoes; 1½ cups Beef Stock; 1 Bay Leaf; 8½ oz White Rice; 1 Black Beans; 2 oz Olives

By Eatpace

Cuban shredded beef simmers with peppers, onions, and tomatoes, then is served with rice and black beans. The long braise can be made ahead and reheated for dinner.

Total: 200 min; 20 prep · 180 cook
Serves: 4; Scale it below
Calories: 656; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Shredded beef with peppers and tomato sauce served beside white rice and black beans.

200 min

Method

8 steps 20 min prep · 180 min cook

Prep

Step 1. Season the Flank Steak all over with half the Salt.

Cook

Step 2. Heat the Olive Oil in a Dutch oven over medium-high heat. Brown the beef on both sides, about 8 minutes, then transfer to a plate.
Step 3. Add the Onion and Bell Pepper to the pot over medium heat. Cook until softened, about 8 minutes; stir in the Garlic, Cumin, and Oregano until fragrant, about 1 minute.
Step 4. Stir in the Canned Tomatoes, Beef Stock, and Bay Leaves, scraping up the browned bits. Return the beef and juices to the pot. Cover and simmer gently over low heat until the beef pulls apart easily, about 2 hours 30 minutes.
Step 5. When the beef is nearly tender, bring the White Rice, Water, and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
Step 6. Meanwhile, warm the Black Beans in a small saucepan over medium-low heat, stirring occasionally, until hot throughout, about 5 minutes. Remove from the heat.
Step 7. Transfer the beef to a board and shred with forks. Discard the bay leaf, return the beef to the pot, and stir in the Olives. Simmer uncovered until the sauce lightly coats the beef, about 5 minutes.

Finish & serve

Step 8. Fluff the rice and serve with the shredded beef, sauce, and black beans.

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Tips

Good to know

If the beef resists shredding, cover the pot and simmer it longer, checking every 15 minutes.

Make ahead

Make the beef up to 3 days ahead and refrigerate it in its sauce, then reheat gently while you cook the rice.

Swap it

Use beef brisket instead of flank steak, allowing extra braising time if needed until it shreds easily.

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