Entree: Spain – Canary Islands – Ropa Vieja Canaria (Canarian-style shredded beef braised in a tomato–pepper sauce with potatoes and local spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 50 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) flank steak or chuck, trimmed
- 2 tbsp (30 ml) olive oil
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 1 red bell pepper, sliced (approx. 6 oz / 170 g)
- 1 green bell pepper, sliced (approx. 6 oz / 170 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) dry white wine (or additional beef broth)
- 2 cups (480 ml) beef broth
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 bay leaf (approx. 1 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 medium potatoes, peeled and cut into large chunks, about 1 lb (450 g)
- 1/4 cup (60 g) pitted green olives, halved
- 1 tbsp (15 ml) red wine vinegar
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) extra olive oil for finishing

Instructions

1. Pat the 2 lb (900 g) flank steak dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot or Dutch oven over medium-high heat.
2. Sear the steak on all sides until browned, about 3–4 minutes per side. Remove the meat and set aside.
3. Reduce heat to medium; add the sliced onion and bell peppers to the pot and sauté until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in 1 cup (240 ml) crushed tomatoes, 1/2 cup (120 ml) white wine, 2 tsp (4 g) ground cumin, 1 tsp (2 g) smoked paprika, 1 bay leaf, and optional 1 tsp (5 g) sugar. Scrape up any browned bits from the pan.
5. Return the seared beef to the pot and add 2 cups (480 ml) beef broth so the meat is partially submerged. Bring to a simmer, cover, and reduce heat to low. Braise gently until the meat is very tender and shreddable, about 2 to 2 1/2 hours.
6. Remove the beef and shred finely with two forks; keep warm. Skim any excess fat from the braising liquid and bring the liquid to a gentle simmer.
7. Add the potato chunks to the simmering sauce and cook until nearly tender, about 15–20 minutes depending on size.
8. Return the shredded beef to the pot to warm through and meld with the sauce; add 1/4 cup (60 g) halved green olives and 1 tbsp (15 ml) red wine vinegar. Simmer 5 minutes to combine flavors. Adjust seasoning with additional salt or vinegar to taste.
9. Remove bay leaf, stir in 1/4 cup (15 g) chopped cilantro or parsley and finish with 2 tbsp (30 ml) olive oil.
10. Serve hot, spooning generous portions of shredded beef and potatoes with some of the cooking sauce. Traditionally accompanied by Canarian mojo or plain boiled potatoes on the side if desired.