Ropa Vieja (Cuban Shredded Beef)

• 2 pounds flank steak, cut into large pieces
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Season beef with salt and pepper, then brown in batches.
2. 2 Remove beef and set aside. In the same pot, sauté onions and bell peppers until softened.
3. 3 Add garlic, cumin, and oregano, cooking for another minute.
4. 4 Return beef to the pot, add diced tomatoes, beef broth, and bay leaf. Stir to combine.
5. 5 Cover and simmer on low heat for 3 hours, or until beef is very tender.
6. 6 Shred the beef with two forks directly in the pot, mixing it with the sauce.
7. 7 Stir in lime juice and adjust seasoning if needed.
8. 8 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a richer flavor, use flank steak with good marbling.
• If you're short on time, use a slow cooker on low for 8 hours instead.
• Serve with white rice and black beans for an authentic Cuban meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain moisture.

Serving Suggestions

• Pair with fluffy white rice and a side of fried plantains.
• A squeeze of fresh lime and a sprinkle of chopped cilantro brighten the flavors.
• Serve with a simple avocado salad for a refreshing contrast.

FAQ