Ropa Vieja Tasty Cuban Dish

Transport your taste buds to the heart of Cuba with this authentic Ropa Vieja recipe, a comforting and flavorful classic that's sure to impress. Tender, slow-simmered flank steak is shredded to perfection and combined with a medley of sautéed bell peppers, onions, garlic, and tomatoes, all seasoned with aromatic spices like cumin, oregano, and paprika. Briny capers and green olives add a signature tangy twist, while a simmering finish allows the rich flavors to meld beautifully. Served over fluffy white rice and optionally garnished with fresh cilantro, this vibrant Cuban dish is a celebration of bold flavors and satisfying textures. Perfect for family gatherings or dinner parties, this Ropa Vieja is a must-try for anyone craving a taste of traditional Cuban cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Flank steak
• 4 cups Beef broth
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 1 large Red bell pepper
• 1 large Green bell pepper
• 4 cloves Garlic cloves
• 2 tablespoons Tomato paste
• 1 14-ounce can Crushed tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Ground paprika
• 1 leaf Bay leaf
• 2 tablespoons Capers
• 1 cup Pitted green olives
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 4 cups Cooked white rice (for serving)

Directions

Step 1

Place the flank steak in a large pot and add the beef broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.

Step 2

Once the meat is tender, remove it from the pot and let it cool slightly. Shred the beef using two forks and set aside. Reserve 1 cup of the cooking liquid.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are soft.

Step 4

Add the minced garlic and sauté for another minute, until fragrant.

Step 5

Stir in the tomato paste, crushed tomatoes, cumin, oregano, paprika, and bay leaf. Cook for 2-3 minutes, allowing the spices to bloom.

Step 6

Add the shredded beef to the skillet along with the reserved cooking liquid. Stir well to combine.

Step 7

Stir in the capers, green olives, salt, and black pepper. Reduce the heat to low, cover, and let the mixture simmer for 20 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Step 9

Serve the Ropa Vieja over cooked white rice and garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	3914.6 grams (3914.6g)

Amount per serving	% Daily Value*
Calories	4247

Total Fat 181.30g	232%
Saturated Fat 54.70g	274%
Polyunsaturated Fat 8.40g
Cholesterol 826mg	275%
Sodium 11383mg	495%
Total Carbohydrate 339.30g	123%
Dietary Fiber 25.80g	92%
Total Sugars 32.50g
Protein 312.30g	625%

Vitamin D 36IU	182%
Calcium 427mg	33%
Iron 43mg	241%
Potassium 5724mg	122%

*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: 38.5%

Protein: 29.5%

Carbs: 32.0%