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Ropa Vieja with Steak

This Cuban classic features tender, shredded flank steak simmered in a rich tomato sauce perfectly served over rice, this comforting dish brings the flavors of Cuba to your table.
Total Time3 hours
Course: Main Course
Cuisine: Cuban, Latin
Keyword: Ropa Vieja, Traditional
Servings: 6 servings
Author: Dey | Touching Tables

Ingredients

  • 2 pounds flank steak or brisket
  • 1 onion sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 1 can diced tomatoes with juice
  • 1 cup broth
  • 2 teaspoons cumin
  • 3 teaspoon oregano
  • 1/4 cup olive oil
  • salt to taste
  • fresh cilantro for garnish

Instructions

Cook the Meat

  • In a large pot, heat some olive oil over medium heat.
  • Season the meat with salt and pepper, then sear it on all sides until browned.
  • Remove from pot and set aside.

Saute the Vegetables

  • In the same pot, add the onion, bell pepper, and garlic.
  • Sauté until the vegetables are soft and fragrant.

Simmer

  • Return the meat to the pot, along with the diced tomatoes, beef broth, cumin, and oregano.
  • Bring to a boil, then reduce the heat to low.
  • Cover and let it simmer for about 2-3 hours until the meat is tender and easily shreds.

Shred the Meat

  • Once the meat is cooked, remove it from the pot and shred it using two forks.
  • Return the shredded meat to the pot and stir it into the sauce.
  • Simmer for an additional 15-20 minutes.
  • Remove from heat.

Serve

  • Garnish with fresh cilantro and serve with rice.