Ropa Vieja
Cuban shredded beef simmered in a tomato and pepper sauce until it falls apart.
Serves 6
Prep 20 min
Cook 3 hr
Ingredients
- 2 lb flank steak, cut in 3 pieces
- 6 cups water
- 1 onion, quartered
- 2 bay leaves
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 cup green olives
- 1 tablespoon capers
Steps
Step 1. Simmer the steak with the water, quartered onion, and bay leaves for 2 hours, until the meat is cooked through and shreds easily. Reserve 1 cup of broth.
Step 2. Shred the beef with two forks.
Step 3. Cook the sliced onion, peppers, and garlic in the oil for 8 minutes. Add the tomato sauce, cumin, oregano, salt, and the reserved broth.
Step 4. Stir in the beef, olives, and capers and simmer for 20 minutes until thick. Serve with rice and plantains.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.