Ropa Vieja (Cuba’s National Dish)

Ingredients:

2 lbs flank steak

4 cups beef broth

1 onion, halved

4 cloves garlic, smashed

2 bay leaves

1 tbsp olive oil

1 onion, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried oregano

½ tsp black pepper

1 (14 oz) can crushed tomatoes

½ cup tomato sauce

1 tbsp tomato paste

½ cup green olives, sliced

1 tbsp capers (optional)

1 tsp salt (or to taste)

1 tsp red wine vinegar

2 tbsp fresh cilantro or parsley (for garnish)

Directions:

In a large pot, combine flank steak, beef broth, halved onion, smashed garlic, and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender.

Remove beef from the pot and shred it using two forks. Discard bay leaves and reserve 1 cup of the broth.

Heat olive oil in a large skillet over medium heat. Sauté sliced onion and bell peppers until soft, about 5 minutes.

Add minced garlic, cumin, smoked paprika, oregano, and black pepper. Stir and cook for 30 seconds until fragrant.

Stir in crushed tomatoes, tomato sauce, tomato paste, and reserved beef broth. Let simmer for 10 minutes.

Return shredded beef to the pan, mixing well. Stir in green olives, capers (if using), salt, and red wine vinegar. Simmer for another 5 minutes.

Garnish with fresh cilantro or parsley. Serve hot with rice, black beans, or fried plantains.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 450 kcal | Servings: 4 servings