cuban ropa vieja/a shredded flank steak dish

Name: Cuban Ropa Vieja/A shredded flank steak dish
Prep time: 20 min
Cook time: 4 h
Yield: 6
Ingredients: 1 1/2 tablespoon(s) canola oil or vegetable oil; 2 pound(s) beef flank steak; 1 cup(s) beef broth; 1 can(s) tomato sauce; 1 small red onion (sliced); 1 - green pepper(seeded and sliced into strips); 2 clove(s) garlic (chopped); 1 can(s) tomato paste; 1 teaspoon(s) ground cumin; 1 teaspoon(s) chopped fresh cilantro; 1 tablespoon(s) olive oil; 1 tablespoon(s) white vinegar

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marty olguin

Los Angeles, CA

Updated on Feb 1, 2012

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.

Rate

prep time 20 Min

cook time 4 Hr

method ---

yield 6 servings

Ingredients

1 1/2 tablespoons canola oil or vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 can tomato sauce
1 small red onion (sliced)
1 - green pepper(seeded and sliced into strips)
2 cloves garlic (chopped)
1 can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

How To Make cuban ropa vieja/a shredded flank steak dish

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.

Step 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.
Step 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.
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