Cuban
Ropa Vieja
Cuban shredded beef simmered with tomato, peppers, onion, olives, cumin, and oregano.
6 servings · 35 minutes prep · 150 minutes cook
Ingredients
Beef
- 2 1/2 lb
- 8 cups
- 1 medium, halved
- 2
- 2 tsp, divided
Sauce
- 3 tbsp
- 1 large, thinly sliced
- 1, thinly sliced
- 1, thinly sliced
- 5 cloves, minced
- 2 tbsp
- 1 can, 28 oz
- 1 cup, reserved from simmering beef if possible
- 2 tsp
- 1 tsp
- 1 tsp, optional
- 1/2 cup, sliced
- 2 tbsp, rinsed
- 1/2 tsp, freshly ground
- 1/4 cup, chopped, optional
Directions
Simmer and Shred Beef
- Combine flank steak, water, , bay leaf, and 1 teaspoon fine salt. Simmer gently for 90 to 105 minutes, until shreddable.
- Reserve 1 cup broth. Cool beef for 15 minutes, then shred into long strands.
Build Sauce and Braise
- Heat olive oil in a Dutch oven over medium heat. Add , green bell pepper, and red bell pepper. Cook for 8 to 10 minutes, until soft.
- Add garlic and tomato paste. Cook for 1 minute.
- Stir in crushed tomatoes, beef stock, ground cumin, dried oregano, smoked paprika, remaining salt, and black pepper.
- Add shredded beef and simmer uncovered for 30 to 35 minutes, until the sauce clings to the meat.
- Stir in green olives, capers, and cilantro if using. Simmer 5 minutes more.
