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cuban ropa vieja/a shredded flank steak dish

★★★★★ 1
a recipe by
marty olguin
Los Angeles, CA

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.

★★★★★ 1
serves 6 servings
prep time 20 Min
cook time 4 Hr

Ingredients For cuban ropa vieja/a shredded flank steak dish

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

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

  • 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.

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