Ropa Vieja Recipe

Name: Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 to 3 pounds flank steaks, split in half lengthwise (with the knife held parallel to the cutting board); Salt and black pepper to taste; 2 bay leaves; 1 yellow onion, halved (unpeeled), each half stuck with a clove; 5 garlic cloves; 1/4 cup extra virgin olive oil; 1 tablespoon cumin seeds; 1 cinnamon stick or 1 teaspoon ground cinnamon; 2 large yellow or white onions, thinly sliced; 1 or 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch strips; 4 plum tomatoes, coarsely chopped, or one 8-ounce can whole tomatoes, drained and chopped; 3 tablespoons capers, soaked if salted, drained if in vinegar; Lime wedges for serving; Tabasco or other hot sauce for serving

Servings: persons

2 tablespoons corn, grapeseed, or other neutral oil
2 to 3 pounds flank steaks, split in half lengthwise (with the knife held parallel to the cutting board)
Salt and black pepper to taste
2 bay leaves
1 yellow onion, halved (unpeeled), each half stuck with a clove
5 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon cumin seeds
1 cinnamon stick or 1 teaspoon ground cinnamon
2 large yellow or white onions, thinly sliced
1 or 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch strips
4 plum tomatoes, coarsely chopped, or one 8-ounce can whole tomatoes, drained and chopped
3 tablespoons capers, soaked if salted, drained if in vinegar
Lime wedges for serving
Tabasco or other hot sauce for serving

1
Put the neutral oil in a wide deep skillet or Dutch oven with a lid over medium-high heat.
2
Season the steaks well with salt and pepper.
3
Brown the beef in the pan in two or more batches, making sure the meat colors deeply on all sides, about 20 minutes in all.
4
Drain the fat from the pan and cover the meat with 2 quarts water.
5
Turn the heat to high and add the bay leaves, onion halves, and 2 unpeeled garlic cloves.
6
When the water comes to a boil, partially cover the pan and adjust the heat so the mixture simmers gently; braise for about 2 hours, or until the meat is tender.
7
Remove the meat from the pan and transfer to a wide baking dish or a deep skillet (you want to collect the juices it will release).
8
Strain the broth, discarding the aromatics.
9
Reserve 1 cup for this recipe and the rest for another use.
10
Peel the remaining 3 garlic cloves and mash to a paste with the flat side of a knife.
11
Return the pan to the stove, turn the heat to medium, and add the olive oil.
12
When it shimmers, add the garlic paste, cumin seeds, and cinnamon stick (if youre using ground cinnamon, add it with the sliced onions).
13
Cook for a minute, stirring, until fragrant and lightly colored, then add the sliced onions.
14
Turn the heat up a bit and cook, stirring occasionally, until the onions are deeply golden; add the bell pepper strips and cook until they soften slightly, 3 or 4 minutes more.
15
Season everything well with salt and pepper and add the tomatoes, reserved broth, and reserved juices.
16
Reduce the heat to low and simmer until half of the liquid in the pan is gone, about 15 minutes; remove the cinnamon stick and, if you choose to, the bay leaves.
17
Meanwhile, shred the beef: Anchor one end of the flank steak with a fork (or, better yet, a carving fork) and run another fork the length of the steak, with the grain, shredding it into thin sinewy strips.
18
When youve shredded all the beef, add it to the pan with the onion and pepper sauce and warm through.
19
Garnish with the capers and serve with plenty of rice, lime wedges, and hot sauce.

593

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 15 ingredients. The key ingredients include: 2 tablespoons corn, grapeseed, or other neutral oil, 2 to 3 pounds flank steaks, split in half lengthwise (with the knife held parallel to the cutting board), Salt and black pepper to taste, 2 bay leaves, and more.

Yes, Ropa Vieja falls under the General 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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