Savor the Symphony of Cuban Flavors: Mastering Ropa Vieja

Ingredients

For the Beef:

• 3 lbs flank steak (or brisket, if preferred)
• 1 large onion, sliced
• 1 bell pepper, sliced
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 1/4 cup white wine vinegar (or red wine vinegar)
• 1 tbsp tomato paste
• 2 tbsp vegetable oil

For the Sauce:

• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup tomato sauce
• 1/4 cup green olives, sliced
• 1/4 cup capers
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp red pepper flakes (optional, for heat)

To Garnish:

• Fresh cilantro, chopped
• Lime wedges

Instructions

Preparing the Beef

1. Season and Sear: Pat the flank steak dry and season it with salt, black pepper, cumin, paprika, and oregano. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. This step locks in the flavors and creates a rich base for the stew.
2. Add Aromatics: Remove the beef from the pot and set it aside. In the same pot, add the sliced onions, bell peppers, and garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Deglaze the Pot: Stir in the tomato paste and cook for another minute. Add the white wine vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Simmer the Beef: Return the beef to the pot along with the bay leaf and beef broth. The liquid should just cover the meat. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.

Making the Sauce

5. Shred the Beef: Once the beef is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the beef into thin strips. Discard any fat or connective tissue.
6. Prepare the Sauce: Return the shredded beef to the pot. Stir in the crushed tomatoes, tomato sauce, green olives, capers, and sugar. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Simmer for another 30 minutes, uncovered, to allow the flavors to meld and the sauce to thicken.

Final Touches

7. Adjust Consistency: If the stew is too thick, you can add a little more beef broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes.
8. Garnish and Serve: Serve the Ropa Vieja hot, garnished with freshly chopped cilantro and lime wedges on the side. It pairs wonderfully with white rice, black beans, or fried plantains.

This Ropa Vieja recipe is a beautiful example of Cuban culinary tradition, with each step bringing out the depth and complexity of the flavors. From the initial sear of the beef to the final simmer with a tangy, savory sauce, every element contributes to a dish that is as comforting as it is delicious. The combination of tender shredded beef, vibrant bell peppers, and a rich tomato-based sauce creates a feast for the senses and an authentic taste of Cuba.

Disclaimer

The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.