Entrée: Cuba – ロパ・ビエハ ▶ Ropa Vieja (Old Clothes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 50 min

Ingredients

2 1 / 2 to 3 lb (1.1 to 1.4 kg) flank steak (skirt steak or chuck roast also works)
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
5 garlic cloves, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika (optional but recommended)
1 / 4 tsp red pepper flakes (optional)
2 tbsp (30 ml) tomato paste
1 cup (240 ml) dry white wine or dry sherry
1 1 / 2 cups (360 ml) crushed tomatoes (or tomato purée)
1 cup (240 ml) beef broth, plus more as needed
2 bay leaves
1 tsp sugar (optional, to balance acidity)
1 / 2 cup (75 g) pimento-stuffed green olives, sliced
1 to 2 tbsp (15 to 30 ml) capers, rinsed and drained
1 to 2 tbsp (15 to 30 ml) sherry vinegar or red wine vinegar, to taste
1 / 4 cup (15 g) chopped fresh cilantro or flat-leaf parsley, plus more for serving
Cooked white rice, for serving (optional)
Lime wedges, for serving (optional)

Instructions

Pat the beef dry and season all over with the salt and pepper. If using a large piece, cut into 2–3 chunks so they fit in the pot and braise evenly.
Heat a Dutch oven or heavy pot over medium-high heat. Add olive oil. When shimmering, sear the beef until deeply browned on both sides, about 4–5 minutes per side. Transfer to a plate.
Lower heat to medium. Add the onion and bell peppers to the pot with a pinch of salt. Cook, stirring and scraping up browned bits, until softened and lightly golden, 6–8 minutes.
Stir in the garlic, cumin, oregano, smoked paprika, and red pepper flakes. Cook until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until it darkens slightly and sticks to the vegetables, 1–2 minutes.
Pour in the wine (or sherry) to deglaze, scraping the bottom of the pot. Simmer until reduced by about half, 2–3 minutes.
Stir in the crushed tomatoes, beef broth, bay leaves, and sugar (if using). Return the beef and any accumulated juices to the pot, nestling it into the sauce. Bring to a gentle simmer.
Cover, reduce heat to low, and braise, maintaining a gentle simmer, until the beef is very tender and shreds easily with forks, 2 to 3 hours. Turn the pieces once or twice during cooking and add a splash of broth if the liquid gets low.
Transfer the beef to a cutting board. Discard bay leaves. Shred the meat into long strands using two forks.
Skim excess fat from the sauce if needed. Return the shredded beef to the pot along with the olives and capers. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens and clings to the meat, 10–15 minutes.
Stir in vinegar and cilantro or parsley. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
Serve the ropa vieja hot over white rice. Garnish with more herbs and serve with lime wedges if you like.