Name: Ropa Vieja
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 1 kg flank steak; 1 count onion, halved; 1 count green bell pepper, halved; 4 clove garlic, whole; 1 count bay leaf; 2 tsp salt; 2 tbsp olive oil; 1 count onion, sliced; 1 count green bell pepper, sliced; 1 count red bell pepper, sliced; 4 clove garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 400 g canned crushed tomatoes; 60 ml dry white wine; 100 g pimiento-stuffed olives

Method

Simmer the steak

Put the flank steak in a pot with the halved onion, halved bell pepper, whole garlic, bay leaf and salt, cover with water, and simmer until fork-tender.

Simmering the steak whole and long is what makes it shreddable — do not rush this stage.

105 min

Shred the meat

Lift the steak out, reserving the broth, and shred it into thin strips against the grain using two forks.

Sauté the fresh vegetables

Heat the olive oil in a wide pan and sauté the sliced onion, sliced peppers and minced garlic until soft.

8 min

Bloom the spices

Stir in the cumin and oregano and cook briefly until fragrant.

1 min

Braise the shredded beef

Add the shredded beef, crushed tomatoes, white wine and a cup of the reserved broth, and simmer until the sauce thickens and coats the meat.

20 min

Finish with olives

Stir in the olives, taste for salt, and simmer a few minutes more before serving over white rice.

3 min

Ropa Vieja

Ingredients

Method

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