Ropa Vieja Recipe

Name: Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds skirt steak or flank steak; 4 medium onions, coarsely chopped and separated into 2 parts; 2 carrots, coarsely chopped; 3 celery stalk, coarsely chopped; 2 bay leaves; 2 tablespoons olive oil; 4 garlic cloves, minced; 4 jalapenos, minced; 2 green bell peppers, seeded and chopped; 1 tablespoon salt; 10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes; 1/2 cup finely chopped parsley leaves; 2 teaspoons dried oregano; 1/2 teaspoon ground cumin

Servings: persons

4 pounds skirt steak or flank steak
4 medium onions, coarsely chopped and separated into 2 parts
2 carrots, coarsely chopped
3 celery stalk, coarsely chopped
2 bay leaves
2 tablespoons olive oil
4 garlic cloves, minced
4 jalapenos, minced
2 green bell peppers, seeded and chopped
1 tablespoon salt
10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
1/2 cup finely chopped parsley leaves
2 teaspoons dried oregano
1/2 teaspoon ground cumin

1
In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf.
2
Cover with water by 2 inches.
3
Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
4
When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth.
5
Set aside.
6
Discard vegetables and strain broth through a sieve.
7
Return broth to heat, and boil to reduce by half, about 20 to 30 minutes.
8
When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
9
While broth is reducing, heat oil in a large skillet.
10
Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes.
11
Stir in 1 tablespoon of salt.
12
Stir in 3 cups reduced broth and tomatoes.
13
Cook for 10 minutes over medium heat.
14
Stir in shredded meat, parsley, oregano, and cumin.
15
Cook 10 minutes more.
16
Serve with white rice.

1589

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 pounds skirt steak or flank steak, 4 medium onions, coarsely chopped and separated into 2 parts, 2 carrots, coarsely chopped, 3 celery stalk, coarsely chopped, and more.

Yes, Ropa Vieja falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Ropa Vieja

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions