Cuban Ropa Vieja
Flank steak braised with vegetables and aromatics, until it shreds into strands, is the national dish of Cuba; although, the cooking process is popular throughout Central America and the Caribbean.
Ingredients
- 2-pounds beef flank steak or sirloin flap, cut crosswise into 3 to 4-inch sections
- Kosher salt and black pepper, to taste
- 1 tbsp. grapeseed, vegetable or canola oil
- 3 cups braised peppers and onions (see note)
- 1 15-ounce can crushed tomatoes or whole peeled tomatoes, crushed by hand
- ½ cup Manzanilla olives, sliced crosswise
- ½ cup golden raisins
- ¼ cup capers, drained
- 2 cups low-sodium chicken stock
- Cooked white rice, black beans and sautéed or braised hearty greens, for serving, optional
Instructions
- Season beef salt and pepper.
- Heat oil in a large Dutch oven, over high heat, until lightly smoking.
- Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides; about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
- Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock.
- Scrape up any browned bits from the bottom of the pot.
- Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked.
- Cook, stirring occasionally; scrape any crust that has formed, at the edges of the pan, back into the liquid, until meat is completely tender and shreds easily; about 2 -1/2 hours.
- Season to taste with salt and pepper.
- Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens.
Notes
Cuban Ropa Vieja can also be shredded, allowed to cool, and stored in the refrigerator for up to 1 week. It will improve in texture and flavor with time.
Please see our Braised Peppers and Onions recipe, at completecomfortfoods.com, using the link below:
https://completecomfortfoods.com/braised-peppers-and-onions/
