Cuban Ropa Vieja

• 2 pounds flank steak, thinly sliced
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup beef broth
• 2 tablespoons white wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add the sliced beef, seasoned with salt and pepper, and cook until browned.
2. 2 Remove beef and set aside. In the same pot, sauté onions and bell peppers until softened.
3. 3 Add garlic and cook for another minute.
4. 4 Stir in diced tomatoes, beef broth, vinegar, cumin, oregano, and bay leaf.
5. 5 Return beef to the pot, cover, and simmer for 2 hours or until tender.
6. 6 Once cooked, shred the beef with two forks directly in the pot, mixing it with the sauce.
7. 7 Adjust seasoning with salt and pepper if needed and serve hot.

Nutrition

Tips

• For a richer flavor, marinate the beef in the vinegar, cumin, and oregano for 30 minutes before cooking.
• Serve with white rice and black beans for a complete Cuban meal experience.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Serve with fluffy white rice.
• Pair with a side of plantains for a touch of sweetness.

FAQ