Ropa vieja
Ropa vieja is a delicious and flavorful dish originating from Cuba. It's a shredded beef dish that is slow-cooked with onions, peppers, garlic, and tomatoes, resulting in a tender and savory mixture of flavors. It's typically served with rice and beans.
Ingredients
- 2 pounds flank steak or skirt steak
- 1 onion thinly sliced
- 1 bell pepper thinly sliced
- 4 garlic cloves minced
- 1 can crushed tomatoes (14 ounces)
- 1/4 cup tomato paste
- 1 cup beef broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro chopped (optional, for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the flank steak or skirt steak generously with salt and pepper. Add it to the hot skillet and sear it for about 2-3 minutes on each side until browned. Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced onions, bell peppers, and minced garlic. Sauté them until they become soft and fragrant, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, beef broth, cumin, smoked paprika, dried oregano, bay leaf, and a pinch of salt and pepper. Mix well.
- Place the seared steak back into the skillet with the sauce mixture. Cover the skillet and let it simmer on low heat for about 2 to 3 hours, or until the meat becomes tender and easy to shred.
- Once the meat is tender, remove it from the skillet and shred it using two forks. Return the shredded meat back to the skillet and stir it into the sauce. Let it simmer for an additional 15 to 20 minutes to allow the flavors to meld together.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve the Ropa vieja hot over white rice or with warm tortillas. Garnish with chopped fresh cilantro if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 453kcal (23%)Carbohydrates: 17g (6%)Protein: 53g (106%)Fat: 19g (29%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 136mg (45%)Sodium: 614mg (27%)Potassium: 1425mg (41%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1685IU (34%)Vitamin C: 54mg (65%)Calcium: 125mg (13%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
