Quick way to grow 5-star Cuban Ropa Vieja
This recipe offers a quick method to prepare flavorful Cuban Ropa Vieja, a classic shredded beef dish. It's perfect for a satisfying meal with rich, savory flavors.
Equipment
- Large Pot or Dutch Oven
- Forks
Ingredients
Main Ingredients
- 2 lbs flank steak
- 2 tbsp olive oil
- 1 onion, sliced
- 3 bell peppers (red, green, yellow), sliced
- 4 cloves garlic, minced
- 1 28-oz can canned crushed tomatoes
- 1 cup beef broth
- 0.5 cup dry white wine (optional)
- 1 tsp cumin
- 0.5 tsp oregano
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cooking Steps
- Season the flank steak with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak on both sides until browned, then remove it and set aside.
- Add sliced onions and bell peppers to the pot and sauté until softened. Stir in the minced garlic and cook for another minute.
- Return the steak to the pot. Add crushed tomatoes, beef broth, dry white wine (if using), cumin, oregano, and bay leaf. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 1-1.5 hours, or until the steak is easily shredded with a fork.
- Remove the steak from the pot and shred it using two forks. Discard the bay leaf.
- Return the shredded beef to the sauce. Stir well and simmer for another 10-15 minutes to allow the flavors to meld.
- Taste and adjust seasoning as needed. Serve hot with rice, black beans, and plantains, or your favorite sides.
Notes
For extra flavor, marinate the steak for a few hours before cooking. If you don't have white wine, you can use more beef broth or a splash of vinegar. Leftovers taste even better the next day!