Ropa Vieja
Ropa Vieja, which translates to "old clothes," is a classic Cuban national dish. It features tender flank steak, slow-braised until it falls apart, then shredded and simmered in a rich sauce of tomatoes, bell peppers, and onions. This hearty and flavorful stew is traditionally served with white rice and black beans.
An original recipe by Forkin
- Total time
- 3 hr 27 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 649 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1 kgflank steak, in one piece
- 2 tbspall-purpose flour
- 1.5 tspsalt, plus more to taste
- 1 tspblack pepper, freshly ground, plus more to taste
- 3 tbspolive oil
- 1 pcsyellow onion, large, thinly sliced
- 1 pcsgreen bell pepper, thinly sliced
- 1 pcsred bell pepper, thinly sliced
- 6 clovegarlic, minced
- 1 tbspground cumin
- 1 tspdried oregano
- 1 tspsmoked paprika
- 120 mldry white wine(optional)
- 800 gcrushed tomatoes
- 480 mlbeef broth
- 2 pcsbay leaf
- 120 gpimiento-stuffed green olive, sliced
garnish
- 10 gcilantro, fresh, chopped for garnish(optional)
Equipment
forks · tongs · measuring cups · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
Pat the flank steak dry with paper towels, season it generously with salt and pepper, then lightly coat the entire piece in flour.
About 3 min
Cook’s note: Shaking off excess flour prevents it from burning in the pot and making the sauce pasty.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
About 2 min
- 3
Sear the steak for 3-4 minutes per side until a deep brown crust forms, then remove it from the pot and set aside on a plate.
About 8 min
Cook’s note: Don't overcrowd the pan. A good sear is crucial for developing deep flavor.
- 4
Reduce the heat to medium, add the sliced onion and bell peppers to the pot, and sauté for 5-7 minutes until they have softened.
About 7 min
Cook’s note: Scrape the bottom of the pot with your spoon as the vegetables cook to lift up the flavorful browned bits from searing the meat.
- 5
Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika, and cook for one minute until fragrant.
About 1 min
- 6
If using, pour in the white wine to deglaze the pot, scraping the bottom to release any remaining stuck-on bits, and let it bubble for a minute.
About 1 min
Cook’s note: If not using wine, you can use a splash of the beef broth to deglaze.
- 7
Return the seared steak and any accumulated juices to the pot. Add the crushed tomatoes, beef broth, and bay leaves, and stir to combine.
About 2 min
- 8
Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours.
About 2 hr 30 min
Cook’s note: The key is a very low, gentle simmer, not a rolling boil, to ensure the meat becomes tender without drying out.
- 9
Carefully remove the cooked steak from the pot and place it on a cutting board. Let it rest for about 10 minutes until cool enough to handle.
About 10 min
- 10
Using two forks, shred the beef into long strands, pulling it apart along the grain.
About 5 min
- 11
Return the shredded beef to the simmering sauce in the pot.
About 1 min
- 12
Stir in the sliced olives and continue to simmer, uncovered, for 15 minutes to allow the sauce to thicken slightly and the flavors to meld.
About 15 min
- 13
Remove the bay leaves, taste and adjust seasoning with more salt and pepper if needed, and serve hot, garnished with fresh cilantro.
About 1 min
Per serving
Nutrition
- Calories
- 648.6kcal
- Protein
- 47.9g
- Carbs
- 17.7g
- Fat
- 42.9g
- Fibre
- 4.8g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until heated through.