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.
1/4cupjarred red pimientosthinly sliced lengthwise
1/4cupdry cooking wine(vino seco)
Salt + pepper to taste
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!