Cuban Ropa Vieja

A delightful culinary experience that brings the vibrant flavors of Cuba right to your kitchen with tender, shredded flank steak in a rich sauce.

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 6 servings

2 pounds flank steak Choose a good cut for the best flavor.
to taste salt Essential for seasoning the meat.
to taste ground black pepper Essential for seasoning the meat.
3 tablespoons olive oil Helps in browning the meat and sautéing vegetables.
1 large onion Thinly sliced, adds sweetness and depth to the sauce.
3 bell peppers Seeded and thinly sliced, a mix of red, green, and yellow provides color and flavor.
6 cloves garlic Minced, gives a wonderful aromatic touch.
1 tablespoon tomato paste Enhances the umami flavor profile.
1 teaspoon dried oregano Brings an earthy note to the dish.
1 teaspoon ground cumin Infuses warmth and spice.
1 teaspoon sweet paprika Adds a mild sweetness and vibrant color.
1/2 teaspoon ground allspice Offers a hint of complexity.
1/8 teaspoon ground cloves Just a pinch adds depth to the flavor.
1/2 cup white grape juice Balances acidity and sweetness.
1 cup chicken broth Keeps the meat moist during cooking.
1 14-ounce can crushed tomatoes Forms the base of the sauce.
1 carrot Peeled and cut into thirds, adds natural sweetness.
1 celery rib Cut into thirds, provides additional flavor complexity.
2 bay leaves Essential for infusing aromatic notes into the stew.
1 cup pimento-stuffed Manzanilla olives Drained and sliced, adds brininess.
1 4-ounce jar sliced pimentos For extra pop of color and flavor.
2 tablespoons capers Drained, optional but recommended.
1 teaspoon chicken bouillon Optional, enhances broth flavor.
chopped cilantro or parsley For garnish and freshness.

Prepare the Flank Steak: Season the flank steak generously with salt and black pepper on both sides.
Sear the Meat: In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the flank steak and sear it on both sides until browned, about 4-5 minutes per side.
Sauté Vegetables: Remove the steak from the pot, then lower the heat slightly and add remaining oil if necessary. Sauté onions and bell peppers until they soften before adding minced garlic.
Build Flavor: Stir in tomato paste along with dried oregano, cumin, paprika, allspice, cloves, grape juice, chicken broth, crushed tomatoes, carrot, celery, and bay leaves ensuring everything is well combined.
Braise the Flank Steak: Return seared flank steak back into the pot; bring mixture to a simmer then cover tightly and reduce heat to low allowing it to braise for approximately 80 minutes until tender.
Final Touches: After cooking is complete; remove steak from pot and shred using two forks before returning it back into sauce along with olives, pimentos, capers if using; stir well before serving over rice garnished with cilantro or parsley.

Serving: 1g

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