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Loading...A beloved Cuban classic featuring slow-braised flank steak shredded into fine strands and simmered in a rich tomato-pepper sauce with briny olives and capers. Served over fluffy white rice with sweet fried plantains, it captures the soul of Havana home cooking in every forkful.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 8 gSugar
- 42 gProtein
- 720 mgSodium
- 920 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 45 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Beef and Broth
- 2 lbs beef flank steak
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt
- 8 cups water
For the Sofrito and Sauce
- 3 tbsp olive oil
- 1 large yellow onion, sliced thin
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 (14 oz) can crushed tomatoes
- 1 cup reserved beef broth
For Finishing and Serving
- 1/2 cup pitted Spanish green olives, halved
- 2 tbsp capers, drained
- 1/4 cup fresh cilantro, chopped
- Steamed white rice, for serving
- Sweet fried plantains, for serving
Directions
- Place flank steak in a large Dutch oven with the quartered onion, smashed garlic, bay leaves, peppercorns, salt, and water. Bring to a boil, reduce heat, cover, and simmer gently for 90 minutes until the beef is fork-tender.
- Remove the beef and reserve 1 cup of the cooking broth. Let the beef cool slightly, then shred it into fine strands using two forks, discarding any fat or gristle.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion, green and red bell peppers, and cook for 8 minutes until softened and lightly caramelized. Stir in the minced garlic, cumin, and oregano and cook 1 minute until fragrant.
- Add the tomato paste and stir for 2 minutes to deepen its flavor. Pour in the white wine and scrape up any browned bits, letting it reduce by half. Add the crushed tomatoes and reserved beef broth, then simmer 10 minutes to meld the flavors.
- Stir the shredded beef, olives, and capers into the sauce. Simmer uncovered for 20 minutes until the sauce thickens and coats the beef evenly. Taste and adjust salt.
- Remove from heat and stir in the fresh cilantro. Serve hot over steamed white rice with sweet fried plantains on the side.
- For extra depth of color, add 1 teaspoon of sweet paprika or a few drops of Bijol (annatto) seasoning to the sofrito. The beef shreds more easily when slightly chilled.
- For the most authentic texture, slice the cooked beef against the grain before shredding. A pressure cooker can cut the braising time in half.
- Leftover ropa vieja keeps refrigerated for 4 days and freezes well for up to 3 months. Reheat gently with a splash of broth to revive the sauce.
- Serve with tostones (twice-fried green plantains) and a simple salad of sliced tomatoes, onions, and avocado dressed with olive oil and lime juice.
Cook’s Notes
- Choose flank or skirt steak for the best shredding; chuck roast also works for a richer flavor.
- For deeper color, add a teaspoon of sweet paprika or Bijol (annatto) to the sofrito.
- Slice the cooked beef against the grain before shredding for the most authentic fine strands.
- A pressure cooker can cut braising time in half, about 45 minutes under high pressure.
- Refrigerate leftovers up to 4 days or freeze up to 3 months; reheat gently with a splash of broth.
