Ropa Vieja Recipe

Trim and season

Trim excess fat from flank steak and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.

Sear

Heat 2 tbs olive oil in a large Dutch oven or heavy pot over medium-high heat. When shimmering, sear the steak 3–4 minutes per side until deeply browned. Work in batches if necessary. Remove steak and set aside.

Deglaze and braise

Lower heat to medium. Pour 1 cup white wine (or additional beef broth) into the pot and scrape up browned bits. Add 3 cups beef broth and 2 bay leaves. Return the seared steak to the pot. Bring to a gentle simmer, then cover and braise on the stovetop over low heat or in a 325°F (160°C) oven for 2 to 2 1/2 hours, until the beef is fork-tender and pulls apart easily.

Shred and reserve cooking liquid

Remove beef from the pot and let rest 10 minutes. Reserve 1 1/2 to 2 cups of the braising liquid, discarding bay leaves. Using two forks (or your hands), shred the beef into long strands. Skim fat if needed and set shredded beef aside.

Prepare sofrito

While beef braises (or after shredding), heat 2 tbs olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell peppers with a pinch of salt (about 1/2 tsp). Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Add garlic and spices

Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp red pepper flakes (if using). Cook 30–60 seconds until fragrant but not burnt.

Tomato base

Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the 14 oz crushed tomatoes and stir to combine. Simmer the mixture 5–8 minutes to thicken slightly.

Combine olives, capers and herbs

Stir in 1 cup sliced green olives, 2 tsp capers, and about 1/2 cup chopped cilantro or parsley into the sauce. Taste and adjust seasoning with remaining 1/2 tsp salt and additional pepper if desired.

Finish with shredded beef

Add the reserved braising liquid (about 1/2–1 cup to keep mixture saucy) and the shredded beef to the skillet. Toss gently to coat and simmer uncovered for 8–10 minutes so flavors meld and sauce thickens slightly. If the mixture looks dry, add up to 1/2 cup more of the reserved liquid. Stir in the remaining chopped cilantro/parsley just before serving.

Cook rice and warm beans

Prepare 3 cups cooked long-grain white rice according to package directions or reheat cooked rice. Warm 2 cups black beans on the stovetop with a splash of water and a pinch of salt until heated through.

Fry sweet plantains (maduros)

Heat about 1 cup vegetable oil in a heavy skillet over medium heat until shimmering but not smoking. Add the sliced ripe plantains in a single layer (work in batches). Fry 2–3 minutes per side until deeply golden and caramelized. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. For a lighter option, brush slices with oil and roast at 425°F (220°C) for 12–15 minutes, turning once.

Plate and garnish

Serve a generous portion of shredded ropa vieja over a bed of rice with black beans on the side and 3–4 fried plantain slices. Garnish with lime wedges and extra chopped cilantro or parsley if desired.