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A plate of shredded beef known as Cuban Ropa Vieja, slow-cooked in a rich tomato sauce with bell peppers.

Best way to grow Cuban Ropa Vieja using 5 spices

This recipe provides a method to "grow" Cuban Ropa Vieja, focusing on the five essential spices, perfect for cultivating a flavorful dish.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large pot
  • Dutch oven

Ingredients
  

Main Ingredients

  • 2 lbs flank steak
  • 2 bell peppers sliced
  • 1 onions sliced
  • 1 28-oz can canned crushed tomatoes
  • 4 cups beef broth

Five Spices

  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp black pepper

Instructions
 

Preparation

  • Season the flank steak generously with salt and pepper.
  • Sear the steak in a large pot or Dutch oven until browned on all sides, then remove and set aside.

Cooking

  • Add sliced bell peppers and onions to the pot, sauté until softened.
  • Stir in crushed tomatoes, beef broth, cumin, oregano, paprika, garlic powder, and black pepper, bringing the mixture to a simmer.
  • Return the seared steak to the pot, ensuring it is mostly submerged in the liquid.
  • Cover and simmer for 2-3 hours, or until the steak is very tender and easily shredded.

Finishing

  • Remove the steak from the pot and shred it using two forks.
  • Return the shredded beef to the pot with the sauce, stir to combine, and heat through.
  • Serve hot, typically with rice, beans, or plantains.

Notes

For extra depth of flavor, consider adding a bay leaf during the simmering process, and a splash of red wine. Adjust spice levels to your preference, and serve with fresh cilantro for garnish.