Slow-Cooked Cuban Shredded Beef (Ropa Vieja)

Fork-tender shredded beef slow-cooked in a savory tomato-based sauce with bell peppers and onions, served traditionally over fluffy yellow rice and black beans.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Halal

Tags

• one-pot
• sauté
• healthy
• comfort food
• savory
• rich

Ingredients

• 2 pound flank steak
• 2 tablespoon olive oil
• 1 yellow onion (sliced thin)
• 1 red bell pepper (sliced thin)
• 1 green bell pepper (sliced thin)
• 4 clove garlic (minced)
• 28 ounce crushed tomatoes
• 1 cup beef broth
• 0.25 cup dry red wine
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 0.5 cup pimento-stuffed green olives (halved)
• 2 bay leaves
• 1 tablespoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 1 teaspoon turmeric powder
• 3 cup water
• 15 ounce black beans (rinsed, drained)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Season flank steak evenly with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef on all sides until well browned, about 3-4 minutes per side. Remove beef and set aside.
2. Add sliced yellow onion, red bell pepper, and green bell pepper to the pot. Cook until softened, about 5-7 minutes. Stir in minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, beef broth, and red wine (if using, otherwise substitute with more broth). Add pimento-stuffed green olives and bay leaves. Stir well.
4. Return seared beef to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the beef is fork-tender.
5. While beef cooks, prepare yellow rice: In a medium saucepan, combine white rice with turmeric powder, 1 tablespoon olive oil, 3 cups water, and 2 teaspoons salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender.
6. Once beef is tender, remove it from the pot and shred using two forks. Return shredded beef to the sauce, discarding bay leaves. Stir in remaining 2 teaspoons salt and 1/4 teaspoon black pepper. Simmer for another 10-15 minutes to allow flavors to meld.
7. Fluff yellow rice with a fork. Serve the Ropa Vieja with yellow rice and a side of rinsed and drained black beans. Garnish with fresh cilantro if desired.

Notes

Ropa Vieja is even better the next day, making it an excellent option for meal prep. Store in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 645
• Protein: 54.1 g
• Carbohydrates: 57.3 g
• Fat: 21.8 g
• Fiber: 9.5 g
• Sodium: 1280 mg
• Saturated Fat: 7.4 g
• Sugar: 7.9 g
• Cholesterol: 125 mg