Ropa Vieja: Cuban Braised Beef

Ropa Vieja: Cuban Braised Beef

Ropa Vieja is a traditional Cuban dish that transports you straight to the heart of Havana. This vibrant and hearty entree combines seasoned, braised flank steak with colorful bell peppers, olives, and a luscious tomato-based sauce. True to its name, which translates to "old clothes," the beef is shredded to resemble well-worn fabric, providing a texture that's as delightful as the flavor is rich.

Ingredients

🥩 2 lbs Flank steak, cut into two pieces
🫒 2 tablespoons Olive oil, no brand specified
🧂 Kosher salt, no brand specified
🌶️ Freshly ground black pepper, no brand specified
🌶️ Cayenne pepper, no brand specified
🧅 1 Red onion, sliced
🧄 Garlic cloves, sliced, quantity not specified
🌿 Ground cumin, no brand specified
🌶️ Paprika, no brand specified
🌿 Dried oregano, preferably Mexican, no brand specified
🌿 Ground clove, no brand specified
🌿 Allspice, no brand specified
🍷 Splash of White wine, no brand specified
🍅 Tomato sauce or crushed tomatoes, no brand specified
🍗 Chicken broth, no brand specified or water
🌿 2 Bay leaves
🌶️ Bell peppers (red, yellow, green - sliced)
🌶️ Smoked paprika, no brand specified
🥄 2 tablespoons Capers, drained
🫒 Green pimento-stuffed olives, sliced, quantity not specified
🍬 Sugar, optional, 1 spoon
🌿 Fresh cilantro, chopped (or parsley)

Instructions

1- Prepare the Meat:

• Cut the flank steak in half across the grain.
• Season generously with kosher salt, black pepper, and cayenne pepper.

2- Brown the Steak:

• In a Cuisinart pot, heat olive oil over high heat.
• Brown each piece of flank steak on both sides until deep caramelized.
• Remove the beef to a plate, leaving the fond in the pot.

3- Sauté the Aromatics:

• Reduce heat to medium.
• Add sliced red onion and garlic to the pot, with a pinch of salt.
• Cook for a few minutes until onions soften.

4- Add the Spices:

• Add ground cumin, paprika, dried oregano, more cayenne, ground clove, and allspice.
• Cook, stirring, for 1 minute to bloom the spices.

5- Deglaze:

• Deglaze with a splash of white wine.
• Scrape up browned bits from the bottom.

6- Create the Braising Liquid:

• Add tomato sauce and chicken broth.
• Return seared beef with accumulated juices to the pot.
• Add more salt as needed.

7- Braise:

• Reduce the heat to low, cover, and simmer for 2 hours.
• Add bay leaves midway.

8- Chill (Optional but Recommended):

• Cool to room temperature, then cover and refrigerate overnight.

9- Shred the Beef:

• The next day, remove beef from the cold liquid.
• Tear with the grain into strips.

10- Final Simmer:
- Bring the sauce to a simmer.
- Add bell peppers, smoked paprika, capers, and olives.
- Stir to combine, then add beef back.

11- Simmer Again:
- Let it simmer on medium heat for 15-20 minutes, until peppers are tender.
- Stir in sugar if using.

12- Finish & Serve:
- Stir in chopped cilantro, remove bay leaves, and serve with rice, beans, and garnishes.

Prep Time: 30-40 minutes
Cook Time: 2 hours 30-40 minutes
Total Time: Approximately 3 hours 10-20 minutes
Servings: 6-8
Calories: 350
Proteins: 30g
Fats: 22g
Carbohydrates: 10g
Equipment:

• Cuisinart Pot
• Cutting Board
• Tongs
• Chef's Knife
• Measuring Spoons
• Wooden Spoon
• Glass Lid
• White Plate
• Fork
• Serving Bowl
• Serving Spoon

Cooking Tips:

• Browning beef and deglazing with wine enhances flavor.
• For the best taste, allow an overnight rest.
• Tearing beef with the grain ensures the correct texture.
• Remove bay leaves before serving for safe consumption.

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Ropa Vieja: Cuban Braised Beef