Ropa Vieja

Discover the rich, comforting flavors of Ropa Vieja, a classic Cuban dish that combines tender, shredded flank steak with a vibrant medley of simmered bell peppers, onions, and aromatic spices. Slow-cooked to perfection, this one-pot wonder features savory notes from garlic, cumin, and oregano, balanced with the tangy brininess of green olives and capers. A touch of dry white wine and crushed tomatoes gives the dish its signature depth and heartiness. Served over fluffy white rice or alongside sweet fried plantains, Ropa Vieja is a satisfying meal that's perfect for family dinners or entertaining guests. With its bold layers of flavor and rustic appeal, this timeless recipe will transport you straight to the heart of Cuban cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1.5 pounds Flank steak
• 6 cups Water
• 1 teaspoon Salt
• 10 Black peppercorns
• 2 Bay leaves
• 3 tablespoons Olive oil
• 2 Large onions, sliced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 4 Garlic cloves, minced
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Tomato paste
• 1 cup Crushed tomatoes
• 0.5 cup Dry white wine
• 2 tablespoons Capers
• 0.5 cup Green olives, pitted and sliced
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

In a large pot, combine the flank steak with water, salt, black peppercorns, and bay leaves.

Step 2

Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1.5 hours until the meat is tender.

Step 3

Remove the meat from the broth and let it cool slightly. Reserve the broth for later use.

Step 4

Once cooled, shred the meat using two forks and set aside.

Step 5

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Step 6

Add the sliced onions, red bell pepper, and green bell pepper, and cook until the vegetables are softened, about 8-10 minutes.

Step 7

Stir in the minced garlic, cumin, oregano, and ground black pepper. Cook for another 2 minutes, stirring frequently.

Step 8

Add the tomato paste, stir well to combine, and cook for 1-2 minutes.

Step 9

Pour in the crushed tomatoes and dry white wine, and bring to a simmer.

Step 10

Add the shredded beef to the skillet along with 1/2 cup of the reserved broth, and stir to combine everything well.

Step 11

Stir in the capers and sliced green olives.

Step 12

Cover the pan, reduce the heat, and let the mixture simmer for about 30 minutes, stirring occasionally.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve the Ropa Vieja hot, accompanied by white rice or fried plantains.

Nutrition Facts

Serving size	3167.8 grams (3167.8g)

Amount per serving	% Daily Value*
Calories	2594

Total Fat 157.30g	202%
Saturated Fat 43.30g	217%
Polyunsaturated Fat 8.10g
Cholesterol 619mg	206%
Sodium 7216mg	314%
Total Carbohydrate 81.30g	30%
Dietary Fiber 28.80g	103%
Total Sugars 27.00g
Protein 210.40g	421%

Vitamin D 27IU	136%
Calcium 535mg	41%
Iron 28mg	156%
Potassium 4120mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 32.6%

Carbs: 12.6%