Introduction
Ropa Vieja is one of Cuba’s most iconic dishes, known for its deep flavors and tender, shredded beef. The name means “old clothes,” a nod to the dish's appearance as the beef is slow-cooked until it falls apart, resembling tattered fabric. This savory dish is made with flank steak simmered in a tomato-based sauce along with bell peppers, onions, garlic, and a mix of spices. It's typically served with rice, beans, and fried plantains, making it a hearty and comforting meal.
Ingredients
- 1 kg flank steak (or brisket)
- 1 onion, quartered
- 2 garlic cloves, smashed
- 1 bay leaf
- Salt and pepper, to taste
- Water or beef broth (enough to cover the meat)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 400 g canned crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1/4 cup green olives (optional)
- 2 tablespoons capers (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
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Cook the beef:
- Place the flank steak, quartered onion, garlic, bay leaf, salt, and pepper in a large pot. Cover the beef with water or beef broth and bring to a boil. Reduce the heat and simmer gently for about 2 hours, or until the beef is tender and can be shredded easily with a fork.
- Once cooked, remove the beef from the pot, shred it using two forks, and set aside. Strain the broth and reserve about 1 cup for the sauce.
- Chef’s tip: For deeper flavor, use beef broth instead of water to cook the beef. The slow simmering process is key to achieving tender, fall-apart meat.
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Prepare the sauce:
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, cooking until softened and slightly caramelized, about 10-12 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the cumin, smoked paprika, and oregano, cooking the spices for 1-2 minutes to bloom their flavors.
- Add the crushed tomatoes, tomato paste, and white wine. Bring the mixture to a simmer and cook for 15-20 minutes until the sauce thickens.
- Chef’s tip: Slowly cooking the onions and peppers adds sweetness and depth to the dish. The white wine brings brightness and balances the richness of the sauce.
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Combine the beef and sauce:
- Add the shredded beef to the sauce, along with about 1 cup of the reserved beef broth. Stir in the green olives and capers (if using). Simmer for an additional 20 minutes, allowing the beef to absorb the flavors of the sauce. Season with salt and pepper to taste.
- Chef’s tip: Letting the beef simmer in the sauce for longer enhances its flavor, making it even richer and more tender.
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Serve the Ropa Vieja:
- Once the beef is fully incorporated and the sauce is rich and thick, garnish with freshly chopped cilantro. Serve with white rice, black beans, and fried plantains for a traditional Cuban meal.
- Chef’s tip: For an authentic Cuban touch, serve with a side of Cuban bread or top the Ropa Vieja with a squeeze of lime juice for extra brightness.
Health Notes
- High protein: This dish is rich in protein from the beef, supporting muscle health and repair.
- Balance of fat and carbs: The vegetables and tomato sauce add vitamins and minerals while keeping the overall fat content moderate.
- Customizable: To reduce sodium, omit the olives and capers, or use low-sodium broth.
Serving Suggestions
- Accompaniments: Serve with white rice, black beans, and fried plantains. A fresh salad or avocado slices complement the dish well.
- Occasions: Ropa Vieja is perfect for family dinners, celebrations, or as a comforting meal for guests.
- Beverage pairing: Pair with a crisp white wine or a mojito for a refreshing Cuban pairing.
Tips
- Slow cooking: Simmer the beef slowly to ensure it becomes tender enough to shred easily.
- Flavor development: Let the beef sit in the sauce for a longer period to allow it to absorb the flavors fully.
- Customizable: Add olives, capers, or a splash of vinegar for a tangy flavor, or adjust the spice levels to your preference.
