Ropa Vieja (Braised Beef, Peppers, And Onions)

Name: Ropa Vieja (Braised Beef, Peppers, And Onions)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For braising beef; 3 lbs skirt steaks or 3 lbs flank steaks, trimmed; 2 quarts water; 2 carrots, chopped coarse; 1 large onion, chopped coarse; 2 celery ribs, chopped coarse; 1 bay leaf; 3 garlic cloves, crushed lightly; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon whole black peppercorn; 2 green bell peppers, cut into 1/4-inch strips; 1 red onion, cut into 1/4-inch strips; 4 tablespoons olive oil; 14 -16 ounces canned whole tomatoes, with juice, chopped; 3 tablespoons tomato paste; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/4 teaspoon dried oregano; 2 red bell peppers, cut into 1/4 inch strips; 2 yellow bell peppers, cut into 1/4 inch strips; 1 cup frozen peas, thawed; 1/2 cup Spanish olives with pimento, drained and halved; For yellow rice with toasted cumin; 2 tablespoons olive oil; 2 teaspoons cumin seeds; 1/4 teaspoon saffron, crumbled; 2 cups unconverted long-grain rice; 4 cups water

Servings: persons

For braising beef
3 lbs skirt steaks or 3 lbs flank steaks, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black peppercorn
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
14 -16 ounces canned whole tomatoes, with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 cup frozen peas, thawed
1/2 cup Spanish olives with pimento, drained and halved
For yellow rice with toasted cumin
2 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon saffron, crumbled
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

1
To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
2
In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
3
While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
4
While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
5
Serve ropa vieja with yellow rice.
6
To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and saute cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and saute, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

1909

kcal

Calories

Fat

169

Carbs

115

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 31 ingredients. The key ingredients include: For braising beef, 3 lbs skirt steaks or 3 lbs flank steaks, trimmed, 2 quarts water, 2 carrots, chopped coarse, and more.

Yes, Ropa Vieja (Braised Beef, Peppers, And Onions) 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!