Description
This Ropa Vieja blends tender flank steak shreds with softened peppers and onions in a fragrant mix of cumin, oregano, and smoked paprika. Juicy olives and capers add pops of briny brightness, perfect over rice.
Ingredients
- 2 lb flank steak
- 2 tbsp olive oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 1 bay leaf
- 1 cup crushed tomatoes
- 1 cup beef broth
- 1/2 cup green olives sliced
- 2 tbsp capers
- 1 tbsp sugar
- 2 tbsp cilantro chopped
Instructions
- Place flank steak in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 1 to 1.5 hours.
- Remove the steak and let cool slightly, reserving 1 cup of the cooking liquid. Shred the meat into thin strands using two forks.
- Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, green bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Stir in ground cumin, dried oregano, smoked paprika, salt, black pepper, and bay leaf. Cook for 1 minute until fragrant.
- Add crushed tomatoes, beef broth, sugar, green olives, capers, and reserved cooking liquid. Bring to a simmer.
- Return shredded beef to the skillet and stir to coat with the sauce. Simmer for 15 to 20 minutes until flavors meld and sauce thickens.
- Discard the bay leaf and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot over rice or alongside plantains.
Notes
- Use leftover roast chicken for a quicker version
- Add a few dashes of hot sauce for extra heat
- Serve with white rice and black beans for an authentic meal
- Refrigerate leftovers in an airtight container up to 3 days