Ropa Vieja
Ropa Vieja
Ingredients
For the Flank Steak
- 2 pounds flank steak
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 cups water, or enough to cover meat
- 1/2 yellow onion, large, roughly chopped
- 4 garlic cloves, peeled
- 2 bay leaves
For the Sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, large, thinly sliced
- 3 garlic cloves, minced
- 1 cup beef stock
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 packet Sazon Goya
- 1/2 teaspoon garlic powder
- 1/4 cup dry white wine
- 1 bay leaves
Instructions
- 1
Season the flank steak generously with salt and black pepper.
⏱️ 2 min
- 2
In a large pot or Dutch oven, brown the seasoned flank steak on all sides over medium-high heat until a nice crust forms.
⏱️ 8 min
- 3
Add enough water to the pot to fully cover the browned steak. Add the roughly chopped yellow onion, 4 peeled garlic cloves, and 2 bay leaves to the pot. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the steak is fork-tender.
⏱️ 120 min
- 5
Carefully remove the cooked steak from the pot and place it on a cutting board. Discard the cooking liquid, onion, garlic, and bay leaves.
⏱️ 2 min
- 6
Allow the steak to cool slightly, about 15 minutes, until it's comfortable enough to handle.
⏱️ 15 min
- 7
Once cooled, use two forks or your hands to shred the meat into thin strips. Set the shredded beef aside.
⏱️ 5 min
- 8
In a large skillet or clean Dutch oven, sauté the sliced red bell pepper, green bell pepper, and thinly sliced yellow onion over medium heat until they are softened, about 8-10 minutes.
⏱️ 10 min
- 9
Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
⏱️ 1 min
- 10
Return the shredded beef to the skillet with the sautéed vegetables.
⏱️ 1 min
- 11
Pour in the beef stock, tomato sauce, tomato paste, and 1/2 cup water. Add the remaining bay leaf, dried oregano, cumin, Sazon Goya, garlic powder, and dry white wine. Stir well to combine all ingredients.
⏱️ 3 min
- 12
Bring the mixture to a gentle simmer, then cover the skillet and cook for about 25 minutes, allowing the flavors to blend and the sauce to thicken.
⏱️ 25 min
- 13
Taste the Ropa Vieja and adjust the seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 14
Serve hot with traditional accompaniments such as white rice, black beans, maduros (fried sweet plantains), or tostones (fried green plantains).
Kitchen Tools
Nutrition Facts (per serving)
Ropa Vieja
For the Flank Steak
- 2 pounds flank steak
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 cups water, or enough to cover meat
- 1/2 yellow onion, large, roughly chopped
- 4 garlic cloves, peeled
- 2 bay leaves
For the Sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, large, thinly sliced
- 3 garlic cloves, minced
- 1 cup beef stock
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 packet Sazon Goya
- 1/2 teaspoon garlic powder
- 1/4 cup dry white wine
- 1 bay leaves
Instructions
- 1
Season the flank steak generously with salt and black pepper.
⏱️ 2 min - 2
In a large pot or Dutch oven, brown the seasoned flank steak on all sides over medium-high heat until a nice crust forms.
⏱️ 8 min - 3
Add enough water to the pot to fully cover the browned steak. Add the roughly chopped yellow onion, 4 peeled garlic cloves, and 2 bay leaves to the pot. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the steak is fork-tender.
⏱️ 120 min - 5
Carefully remove the cooked steak from the pot and place it on a cutting board. Discard the cooking liquid, onion, garlic, and bay leaves.
⏱️ 2 min - 6
Allow the steak to cool slightly, about 15 minutes, until it's comfortable enough to handle.
⏱️ 15 min - 7
Once cooled, use two forks or your hands to shred the meat into thin strips. Set the shredded beef aside.
⏱️ 5 min - 8
In a large skillet or clean Dutch oven, sauté the sliced red bell pepper, green bell pepper, and thinly sliced yellow onion over medium heat until they are softened, about 8-10 minutes.
⏱️ 10 min - 9
Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
⏱️ 1 min - 10
Return the shredded beef to the skillet with the sautéed vegetables.
⏱️ 1 min - 11
Pour in the beef stock, tomato sauce, tomato paste, and 1/2 cup water. Add the remaining bay leaf, dried oregano, cumin, Sazon Goya, garlic powder, and dry white wine. Stir well to combine all ingredients.
⏱️ 3 min - 12
Bring the mixture to a gentle simmer, then cover the skillet and cook for about 25 minutes, allowing the flavors to blend and the sauce to thicken.
⏱️ 25 min - 13
Taste the Ropa Vieja and adjust the seasoning with additional salt and pepper if needed.
⏱️ 1 min - 14
Serve hot with traditional accompaniments such as white rice, black beans, maduros (fried sweet plantains), or tostones (fried green plantains).