Entree: United States – Florida – Cuban Ropa Vieja (Shredded beef simmered in a tomato–pepper sauce with olives and capers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) flank steak or skirt steak
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 bell peppers (1 red, 1 green), thinly sliced, about 12 oz (340 g) total
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) crushed tomatoes or tomato passata
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry white wine (optional)
- 3 tbsp (45 ml) sofrito or homemade (see instructions)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1/2 tsp (2 g) smoked paprika (optional)
- 1/3 cup (50 g) pitted green olives, sliced
- 1 tbsp (15 g) capers, rinsed
- 1 tbsp (15 ml) red wine vinegar or to taste
- 1½ tsp (8 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season the beef with 1 tsp salt and 1/4 tsp pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the beef on both sides, about 4–5 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add onions and bell peppers; sauté until softened and beginning to brown, 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in sofrito (or 3 tbsp chopped onion, green pepper, cilantro, and a small tomato blended), cumin, oregano, smoked paprika, and remaining salt and pepper. Cook 1–2 minutes until fragrant.
4. Return the beef to the pot. Add crushed tomatoes, beef broth, and white wine (if using). Add bay leaf. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1½–2 hours until beef is very tender and shreds easily (or braise in a 325°F/160°C oven for 1½–2 hours).
5. Remove beef and shred with two forks. Skim any excess fat from the cooking liquid and return shredded beef to the pot.
6. Stir in sliced olives, capers, and red wine vinegar. Simmer uncovered for 10–15 minutes to meld flavors and thicken the sauce slightly. Taste and adjust salt, vinegar, or spices.
7. Garnish with chopped cilantro or parsley and serve hot over white rice with black beans and fried plantains if desired.