Authentic Cuban Ropa Vieja (Shredded Beef Recipe)
Learn how to make the best authentic ropa vieja with this classic Cuban recipe! This slow-cooked shredded beef dish is made with tenderized flank steak, sofrito, and spices, all simmered in a flavorful tomato-based sauce. This recipe requires only 25 minutes of hands-on work once the meat is tenderized.
Equipment
Ingredients
- 2 lbs flank steak cut into 4 pieces
- Water (enough to cover the meat in the pot)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 1 medium green bell pepper thinly sliced lengthwise
- 1/4 cup jarred red pimientos thinly sliced lengthwise
- 4 cloves garlic minced
- 1/4 cup dry cooking wine (vino seco)
- 4 ounces tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt + pepper to taste
Instructions
- In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
- In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
- Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
- Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!
Notes
Adapted from Mami <3
Nutrition
Serving: 1 servingCalories: 419 kcalCarbohydrates: 5.2 gProtein: 43 gFat: 23.9 gSaturated Fat: 6.8 gCholesterol: 83 mgSodium: 583 mgPotassium: 650 mgFiber: 1.4 gSugar: 2.5 gCalcium: 30 mgIron: 3.4 mg
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