Quirky Foodster

Mains

Ropa Vieja

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - 900 g (2 lb) Flank steak or skirt steak
  • - 1 large Onion, sliced
  • - 1 large Green bell pepper, sliced
  • - 1 large Red bell pepper, sliced
  • - 5 Garlic cloves, minced
  • - 400 g (14 oz can) Crushed tomatoes
  • - 60 ml (1/4 cup) Dry white wine
  • - 60 g (1/3 cup) Green olives, pitted
  • - 2 Bay leaves
  • - 1 tsp Ground cumin
  • - 1 tsp Dried oregano
  • - 750 ml (3 cups) Beef broth
  • - 30 ml (2 tbsp) Olive oil
  • - 1.5 tsp Fine sea salt

Method

  1. Place the steak, beef broth, half the onion, one bay leaf and 1 tsp salt in a large pot.
  2. Bring to a boil, then reduce to a simmer, cover, and cook for 1.5-2 hours until fully tender.
  3. Remove the steak, reserving the cooking liquid, and shred it finely with two forks along the grain.
  4. Heat the olive oil in a large skillet over medium heat and sauté the remaining onion and both peppers until softened, about 8 minutes.
  5. Add the garlic and cook for 1 minute, then stir in the crushed tomatoes, wine, cumin, oregano and remaining bay leaf.
  6. Add the shredded beef and 250ml (1 cup) of the reserved cooking liquid, stirring to combine.
  7. Simmer uncovered for 20-25 minutes until the sauce thickens and coats the meat.
  8. Stir in the olives during the last 5 minutes, season with the remaining salt, and remove the bay leaves before serving.

Introduction: Ropa Vieja, meaning 'old clothes' in reference to the shredded, ragged appearance of the beef, is widely regarded
as Cuba's unofficial national dish.

Cultural Background: Ropa Vieja, meaning 'old clothes' in reference to the shredded, ragged appearance of the beef, is widely regarded
as Cuba's unofficial national dish. Flank or skirt steak is simmered until falling apart, then shredded and returned
to a tomato-based sofrito with peppers and olives. Its origins are debated between Cuba and the Canary Islands,
but its central place in Cuban festive and Sunday cooking is undisputed.

Tips: Shredding the beef while it is still warm makes the process much easier. Simmering the shredded beef in the sauce for a full 20 minutes allows it to properly absorb the sofrito flavours.

Variations: A pressure cooker or slow cooker can replace the stovetop simmering step to tenderise the beef faster or hands-off. A pimento-stuffed olive variety is used in some households for a slightly different briny note. No authentic meatless version exists given the dish's defining shredded-beef identity; not converted.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a covered skillet over medium-low heat for 10 minutes, adding a splash of broth if dry.

Nutrition: Per serving: 360 kcal, 34g protein, 12g carbohydrates, 19g fat, 3g fibre, 780mg sodium.

FAQs

Q: Can I make ropa vieja in a slow cooker?
A: Yes, cook the beef on low for 7-8 hours, then shred and finish with the sofrito on the stovetop.

Q: What should I serve it with?
A: White rice, black beans and fried sweet plantains are the traditional accompaniments.