Entrée: Cuba – Ropa Vieja (Shredded Beef in Tomato Sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs

Ingredients

2 1 / 2 lb (1.1 kg) flank steak, cut into 3- to 4-inch pieces
1 1 / 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 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 / 2 tsp smoked paprika (optional)
2 tbsp (30 ml) tomato paste
1 1 / 2 cups (360 ml) crushed tomatoes
1 1 / 2 cups (360 ml) low-sodium beef broth, plus more as needed
1 / 2 cup (120 ml) dry white wine (or additional broth)
2 bay leaves
1 / 3 cup (50 g) pimento-stuffed green olives, sliced
1 tbsp (15 ml) capers, rinsed
1 tbsp (15 ml) apple cider vinegar or sherry vinegar
2 tbsp (8 g) chopped fresh cilantro or parsley, plus more for serving
1 / 2 tsp sugar (optional, to balance acidity)
1 tbsp (14 g) unsalted butter (optional, for richness)
Cooked white rice, for serving

Instructions

Pat the beef dry and season all over with the kosher salt and black pepper.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until well browned on both sides, 3–4 minutes per side. Transfer to a plate.
Reduce heat to medium. In the same pot, add the onion and both bell peppers with a pinch of salt. Cook, stirring, until softened and lightly browned, 6–8 minutes. Add the garlic and cook 1 minute more.
Stir in the cumin, oregano, and smoked paprika (if using); cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly.
Transfer about half of this pepper-onion mixture to a bowl and reserve for later. Leave the remaining half in the pot.
Pour in the white wine to deglaze, scraping up any browned bits; simmer 1 minute to reduce slightly.
Add the crushed tomatoes, beef broth, and bay leaves. Return the seared beef and any accumulated juices to the pot. The liquid should come about halfway up the meat; add a splash more broth or water if needed.
Bring to a gentle simmer, cover, and cook on low heat until the beef is very tender and shreddable, 2 to 2 1/2 hours. (Pressure cooker option: 45 minutes on high pressure, then natural release 15 minutes.)
Transfer the beef to a board and discard the bay leaves. If the braising liquid is thin, simmer it uncovered for 10–15 minutes to thicken slightly.
Shred the beef into long strands with two forks.
Return the shredded beef to the pot along with the reserved pepper-onion mixture, olives, capers, vinegar, sugar (if using), and butter (if using). Simmer over medium-low heat for 10 minutes to marry the flavors; add a splash of broth or water if the sauce gets too thick.
Taste and adjust with additional salt and pepper as needed. Stir in the chopped cilantro or parsley.
Serve hot over white rice. Optional sides: black beans and fried sweet plantains.