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Ropa Vieja Recipe

Name: Piglatin Cocinas Ropa Vieja Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 pounds Flank steak; 2 tbs Olive oil; 1 large Onion, sliced; 1 large Green bell pepper, sliced; 4 cloves Garlic, minced; 14 oz Diced tomatoes, canned; 1 cup Beef broth; 1 tbs Red wine vinegar; 2 leaves Bay leaves; 1 tsp Cumin; 1 tsp Oregano; 1 tsp Salt; 1 tsp Black pepper; 0.25 cups Fresh cilantro, chopped; 1 to taste Lime wedges

Inspired by Piglatin Cocina

Time3h

Serves6

Make Ropa Vieja Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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spicy · savory · tangy

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Ingredients

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Main Ingredients

2 pounds Flank steak

2 tbs olive oil

1 large Onion, sliced

1 large Green bell pepper, sliced

4 cloves Garlic, minced

14 oz Diced tomatoes, canned

1 cup Beef broth

1 tbs red wine vinegar

2 leaves Bay leaves

1 tsp Cumin

1 tsp Oregano

1 tsp Celtic sea salt

1 tsp black pepper

For Serving

1/4 cups Fresh cilantro, chopped

1 to taste Lime wedges

Method

Cooking the Flank Steak

Searing the Meat

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the flank steak and sear for about 4-5 minutes on each side until browned. Remove the steak from the pot and set aside.

Sautéing the Vegetables

In the same pot, add the sliced onion and green bell pepper. Sauté for about 5 minutes, until the onion is translucent. Add the minced garlic and sauté for an additional minute until fragrant.

Simmering the Dish

Adding Ingredients

Return the seared flank steak to the pot. Add the canned diced tomatoes, beef broth, red wine vinegar, bay leaves, cumin, oregano, salt, and black pepper. Stir to combine.

Simmering

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours, until the meat is tender and can be shredded easily with a fork.

Finishing Touches

Shredding the Meat

Once the meat is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

Combining Everything

Return the shredded meat to the pot with the sauce, stirring to combine. Let it cook for an additional 10-15 minutes to absorb the flavors.

Serving

Serve the Ropa Vieja hot, garnished with chopped cilantro and lime wedges on the side.