The way tender flank steak shreds into thin pieces gives this dish the name that translates literally to "old clothes." My abuela would first cook the meat in her stovetop pressure cooker, shred it and then simmer it with the tomato, onion and bell pepper sauce. In my take on this Cuban classic, I like to braise the meat right in the sauce, so all the juices marry together giving it even more depth. Some versions of ropa vieja skip the olives, capers or pimientos, but I love their salty contrast.
Provided by Gabriela Rodiles
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
- Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
- Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
- Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
- Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
- Serve with white rice and black beans.
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Ranafaisal Rehman
[email protected]This ropa vieja recipe is a must-try! The meat is so tender and flavorful, and the sauce is rich and savory. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a perfect dish for a party or a potluck.
Ashlee Michelle
[email protected]I made this ropa vieja recipe for my friends last night, and they loved it! The meat was tender and flavorful, and the sauce was delicious. I served it with rice and beans, and it was a perfect meal.
Forex blues
[email protected]This ropa vieja recipe is a family favorite. The meat is so tender and flavorful, and the sauce is delicious. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a perfect dish for a party or a potluck.
Karan Kuwar
[email protected]I've been making this ropa vieja recipe for years, and it's always a hit. The meat is always tender and juicy, and the sauce is always flavorful and well-seasoned. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a
Agbemafle Akorfa
[email protected]This ropa vieja recipe is a winner! The meat is so tender and flavorful, and the sauce is rich and savory. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a perfect dish for a party or a potluck.
David Arkaah
[email protected]I'm not a huge fan of ropa vieja, but I thought I'd give this recipe a try. I was pleasantly surprised! The meat was tender and flavorful, and the sauce was delicious. I served it over rice, and it was a great meal. I will definitely be making this a
Asha Sada
[email protected]This ropa vieja recipe is a must-try! The meat is so tender and flavorful, and the sauce is rich and savory. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a perfect dish for a party or a potluck.
Uzzal Adnan
[email protected]I've never made ropa vieja before, but this recipe made it easy. The meat was tender and flavorful, and the sauce was delicious. I served it over rice, and it was a great meal. I will definitely be making this again.
Hicham EL kasmi
[email protected]This ropa vieja recipe is one of my favorites. The meat is always so tender and juicy, and the sauce is always flavorful and well-seasoned. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a great dish for a party o
NABI BUX TUNIO
[email protected]I made this ropa vieja recipe for my family last night, and it was a big hit! The meat was tender and flavorful, and the sauce was delicious. I served it with rice and beans, and it was a perfect meal.
Raja Anas
[email protected]This ropa vieja recipe is a keeper! The meat is so tender and flavorful, and the sauce is rich and savory. I love that I can make it ahead of time and reheat it when I'm ready to serve. It's a perfect dish for a party or a potluck.
Jamie Lynn
[email protected]I'm not a huge fan of ropa vieja, but I thought I'd give this recipe a try. I was pleasantly surprised! The meat was tender and flavorful, and the sauce was delicious. I served it over rice, and it was a great meal.
yajna prashad sharma
[email protected]This was my first time making ropa vieja, and it was a success! The meat was tender and flavorful, and the sauce was delicious. I served it over rice, and it was a perfect meal. I will definitely be making this again.
Juma Ilingo
[email protected]I've made this ropa vieja recipe several times now, and it's always a hit. The meat is always so tender and juicy, and the sauce is flavorful and well-seasoned. I love that I can make it ahead of time and reheat it when I'm ready to serve.
Severa Navarro
[email protected]This ropa vieja recipe was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it again.