Ropa Vieja Recipe

Name: Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 (1-pound) flank steaks, trimmed; 3 cups thinly vertically sliced red onion; 2 cups red bell pepper strips (about 2 peppers); 2 cups green bell pepper strips (about 2 peppers); 4 garlic cloves, minced; 6 tablespoons thinly sliced pitted green olives; 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon freshly ground black pepper; 6 tablespoons sherry vinegar; 3 cups fat-free, less-sodium beef broth; 1 tablespoon no-salt-added tomato paste; 2 bay leaves; 1/2 cup chopped fresh cilantro

Servings: persons

Cooking spray
2 (1-pound) flank steaks, trimmed
3 cups thinly vertically sliced red onion
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
4 garlic cloves, minced
6 tablespoons thinly sliced pitted green olives
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 tablespoons sherry vinegar
3 cups fat-free, less-sodium beef broth
1 tablespoon no-salt-added tomato paste
2 bay leaves
1/2 cup chopped fresh cilantro

1
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.
2
Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.
3
Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.
4
Wine note: A savory beef dish such as this needs a rich red wine, but preferably one that won't break the bank since this is a humble meal. One of my favorites is Reds, a delicious blend of several varietals, with zinfandel predominating. And the 2005 is $ -Karen MacNeil

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking spray, 2 (1-pound) flank steaks, trimmed, 3 cups thinly vertically sliced red onion, 2 cups red bell pepper strips (about 2 peppers), and more.

Yes, Ropa Vieja falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ropa Vieja

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