Ropa Vieja
Cuba's national dish of flank steak slow-cooked until tender enough to shred into silky strands, then simmered in a vibrant sofrito of tomatoes, peppers, olives, and cumin. Serve over white rice and black beans.
Ingredients
- 2 lbs flank steak
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 6 garlic cloves, minced
- 3 tbsp tomato paste
- 2 cups canned crushed tomatoes
- 1 cup beef broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 cup green pimento-stuffed olives, sliced
- 2 tbsp capers, drained
- 1/2 cup dry white wine (or extra broth)
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Season 2 lbs flank steak generously with 1 tsp salt and 1/2 tsp black pepper on both sides.
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2
Heat 2 tbsp olive oil in a large skillet over high heat. Sear the flank steak until deeply browned, about 3 minutes per side. Transfer to the slow cooker.
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3
In the same skillet over medium heat, cook 1 sliced thin yellow onion, 1 sliced thin red bell pepper, and 1 sliced thin green bell pepper until softened, about 5 minutes. Add 6 minced garlic cloves and cook 1 minute. Stir in 3 tbsp tomato paste and cook 2 minutes.
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4
Pour in 1/2 cup dry white wine (or extra broth) and scrape up any browned bits. Add 2 cups canned crushed tomatoes, 1 cup beef broth, 2 tsp ground cumin, 1 tsp dried oregano, and 2 bay leaves. Stir to combine.
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5
Pour the sauce over the flank steak in the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is very tender and easy to shred.
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6
Remove the beef and shred it into long strands using two forks. Discard the bay leaves. Return the shredded beef to the slow cooker. Stir in 1/2 cup sliced green pimento-stuffed olives and 2 tbsp drained capers. Cook on LOW 20 more minutes.
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7
Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro. Serve over white rice with black beans.