Ropa Vieja

Name: Ropa Vieja
Prep time: 40 min
Cook time: 480 min
Total time: 520 min
Yield: 4 servings
Cuisine: Cuban
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

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.

520 minMediumServes 4470 cal/serving

CubanDinnerSlow CookerStandardDairy-FreeGluten-FreeCorn-Free

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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

1

Season 2 lbs flank steak generously with 1 tsp salt and 1/2 tsp black pepper on both sides.
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.
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.
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.
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.
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.
7

Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro. Serve over white rice with black beans.

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Questions

How much time should I plan for Ropa Vieja?

As written, 520 minutes: 40 of prep and 480 of cooking. The longest single stretch is step 5 (overnight, or about 8 hours): "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."

How do I know when Ropa Vieja is done?

Go by the cues in the method rather than the clock. Step 5: cook until the beef is very tender and easy to shred.

Can I skip the searing in Ropa Vieja?

Step 2 reads: "Sear the flank steak until deeply browned, about 3 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of capers in Ropa Vieja?

The entry for Ropa Vieja calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use another cut instead of flank steak in Ropa Vieja?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Ropa Vieja uses 2 lbs flank steak.

Is Ropa Vieja gluten-free?

Yes. As written, nothing in the ingredient list for Ropa Vieja is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the white wine.

How many calories are in Ropa Vieja?

One serving (the recipe makes 4) is about 470 calories, with 6 g protein, 22 g carbohydrate and 16 g fat, plus 4 g fiber and 1331 mg sodium. The figures are estimates computed from the ingredient list.

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