Cuba · Meat Dishes

Ropa Vieja

Flank steak braised until it pulls apart into long fibrous strands, then simmered in a sofrito of peppers, onion, tomatoes and green olives.

150 min✻4 servings✻350 kcal
Ropa Vieja

Ingredients

  • flank steak700 g
  • canned tomatoes400 g
  • red bell pepper1
  • green bell pepper1
  • onion1
  • garlic cloves5
  • green olives80 g
  • beef broth400 ml
  • cumin1 tsp
  • smoked paprika1 tsp
  • dried oregano0.5 tsp
  • bay leaves2
  • salt1 tsp
  • black pepper0.5 tsp
  • olive or vegetable oil (2 tbsp for searing, 1 tbsp for the vegetables)3 tbsp
  • lime, cut into wedges, for serving1

Method

  1. 1Pat the flank steak dry and season generously with salt and pepper. Heat oil in a Dutch oven or heavy pot over high heat. Sear the steak 3–4 minutes per side until deeply browned on both sides. Don't skip this — the crust is the flavor base of the whole sauce.
  2. 2Add the beef broth — it should come ⅔ up the meat. Add bay leaves, half the cumin and half the paprika. Bring to a gentle simmer, cover tightly and cook on the lowest possible heat for 1.5–2 hours. The liquid should barely bubble. Check at 90 minutes: the beef is ready when it tears easily with a fork.
  3. 3Remove the beef and let it rest on a board for 10 minutes. Reserve 200 ml of the braising liquid. Using two forks, shred the beef along the grain into long strips — pull with the fibres, not across them. Set aside.
  4. 4In the same pot over medium heat, add a splash of oil. Sauté the sliced onion and both peppers for 10 minutes until golden and soft. Add the minced garlic, remaining cumin, paprika and oregano. Cook 2 minutes.
  5. 5Add the canned tomatoes and reserved braising liquid. Stir and simmer uncovered for 10 minutes until the sauce thickens slightly. Add the shredded beef and green olives. Simmer together for 20–25 minutes, stirring occasionally, until the beef absorbs the sauce.
  6. 6Remove bay leaves. Taste and adjust salt. Serve over white rice with black beans on the side. Add lime wedges — a squeeze over the beef at the table brightens the whole dish.