Name: Ropa Vieja
Total time: 510 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lb flank steak; 2 tbsp olive oil; 1 large yellow onion; 1 large green bell pepper; 1 large red bell pepper; 6 clove garlic; 1 can tomato sauce; 0.5 cup beef broth; 2 tbsp red wine vinegar; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp smoked paprika; 2 leaf bay leaves; 0.5 cup pimento-stuffed green olives; to taste salt; to taste black pepper; 1.5 cup white rice; 0.25 cup fresh cilantro

← Recipes · Comfort Food · Ropa Vieja

470 cal38g protein44g carbs14g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Ropa Vieja

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Comfort Food510 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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flank steakcut into 4-inch lengths2 lb

olive oil2 tbsp

yellow onionthinly sliced1 large

green bell pepperthinly sliced1 large

red bell pepperthinly sliced1 large

garlicminced6 cloves

tomato sauce15 oz1 can

beef broth0.5 cups

red wine vinegar2 tbsp

ground cumin2 tsp

dried oregano2 tsp

smoked paprika1 tsp

bay leaves2 leaves

pimento-stuffed green oliveshalved0.5 cups

saltto taste

black pepperto taste

white ricefor serving1.5 cups

fresh cilantrochopped0.25 cups

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Pat the flank steak dry and season it generously with salt and pepper.

2Heat the olive oil in a skillet over medium-high heat. Sear the steak pieces for 3 to 4 minutes per side until deeply browned, then move them to the slow cooker.

3In the same skillet, cook the onion and both bell peppers for about 4 minutes until just softened. Stir in the garlic, cumin, oregano and smoked paprika and cook for 30 seconds until fragrant.

4Pour in the tomato sauce, beef broth and red wine vinegar, scraping up the browned bits from the pan. Pour everything over the beef in the slow cooker and tuck in the bay leaves.

5Cover and cook on low for 8 hours, or until the beef shreds easily with a fork.

6Near the end of cooking, cook the white rice according to the package directions.

7Remove the bay leaves. Shred the beef right in the cooker with two forks and stir it through the sauce. Fold in the olives and let everything sit for 10 minutes so the beef soaks up the sauce.

8Taste and adjust with salt, pepper and a splash more vinegar if you like it brighter. Serve over the rice and top with cilantro.