Ropa Vieja
Ropa vieja, meaning “old clothes” in Spanish, is a traditional Cuban dish made with shredded beef that has been stewed in a tomato-based sauce and seasoned with peppers, onions, garlic and olives. It is served over white rice or plantains and garnished with a fried egg for added flavor. It is believed to have originated in Spain during its colonization of Cuba but grew into the beloved dish it is today after being adopted by local Cuban cooks. The version served around most households today consists of flank steak -- but you can experiment with different cuts of beef to add variety to this classic dish.
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Ingredients
- - 2 pounds flank steak
- - 1/4 cup olive oil
- - 1 large onion, diced
- - 2 cloves garlic, minced
- - 1 red bell pepper, diced
- - 1 green bell pepper, diced
- - 1 teaspoon dried oregano
- - 2 teaspoons ground cumin
- - 2 tablespoons tomato paste
- - 2 cups beef broth
- - 1/2 cup pitted green olives
Preparation
- 1. Heat the olive oil in a large skillet over medium heat. Add the flank steak and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
- 2. Add the onion, garlic and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in the oregano, cumin and tomato paste and cook for an additional minute.
- 3. Return the flank steak to the skillet and pour in the beef broth. Bring to a boil then reduce heat to low and simmer for 45 minutes or until the meat is tender enough to shred with a fork.
- 4. Remove from heat and shred the meat with two forks or your hands before returning it to the sauce in the skillet. Stir in olives and season with salt and pepper to taste before serving over white rice or plantains with a fried egg on top if desired.
Notes
You can also use other cuts of beef such as chuck roast or brisket for this recipe if you prefer!