Cuban Ropa Vieja/A shredded flank steak dish

marty olguin

By
@martycancook

Ropa Vieja, which means old clothes, is a reference to beef that is so shredded it resembles rags. The dish is said to have been introduced in Cuba by Spanish sailors. It makes use of a sofrito — a vegetable sauté of onion, garlic, and green pepper that is often made in advance and kept on hand for flavoring stews, soups, rice, and other dishes. Like so many dishes, Ropa Vieja is said to taste better the day after is it made, after the flavors have had more opportunity to develop and mingle.


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Serves:

6 servings

Prep:

20 Min

Cook:

4 Hr

Ingredients

1 1/2 Tbsp
canola oil or vegetable oil
2 lb
beef flank steak
1 c
beef broth
1 can(s)
tomato sauce
1 small
red onion (sliced)
1
green pepper(seeded and sliced into strips)
2 clove
garlic (chopped)
1 can(s)
tomato paste
1 tsp
ground cumin
1 tsp
chopped fresh cilantro
1 Tbsp
olive oil
1 Tbsp
white vinegar

Directions Step-By-Step

1
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
3
To be authentic, you would really use a flavored oil instead of plain olive oil for sautéing. Cubans use oil that has been infused with achiote seeds.

If you have any Ropa Vieja leftovers, they will make a delicious sandwich on a crusty roll.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Other Tag: Healthy