Ropa Vieja (Cuban Braised And Shredded Beef)

Name: Ropa Vieja (Cuban Braised And Shredded Beef)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 7 servings
Cuisine: Cuban
Ingredients: 2 pounds trimmed flank steak, bottom round, or lean brisket; 1 teaspoon salt; 2 tablespoons vegetable oil or rendered beef fat; 2 large onions, thinly sliced; 2 large bell peppers, any color, thinly sliced; 1 cup dry red or white wine; One 14 ½-ounce can diced tomatoes; 6 garlic cloves, smashed; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 ½ teaspoons ground cumin; ¼ teaspoon ground allspice; 2 bay leaves; One 2-inch cinnamon stick (preferably canela); 1 cup chopped green olives; Salt and black pepper; Lemon juice or distilled white vinegar; Chopped parsley or cilantro

Cuisine:Cuban

Course:Dinner

20m prep 2h cook 2h ready

6 to 8 servings The name translates as “old clothes,” which the shreds of beef and strips of onion and pepper are said to resemble. Like Puerto Rican Asopao de Pollo and Veracruz-Style Snapper, this dish combines tomatoes, warm spices, and piquant olives. It is mildly spiced, but flavor-packed. Serve with rice, Tostones, and Frijoles de la Olla. Leftovers are superb in sandwiches.

Collect

Gather these ingredients - no prep needed yet.

2 pounds trimmed flank steak, bottom round, or lean brisket
1 teaspoon salt
2 tablespoons vegetable oil or rendered beef fat
2 large onions, thinly sliced
2 large bell peppers, any color, thinly sliced
1 cup dry red or white wine
One 14 ½-ounce can diced tomatoes
6 garlic cloves, smashed
2 tablespoons tomato paste
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
¼ teaspoon ground allspice
2 bay leaves
One 2-inch cinnamon stick (preferably canela)
1 cup chopped green olives
Salt and black pepper
Lemon juice or distilled white vinegar
Chopped parsley or cilantro

Let's Cook

Step 1.

Cut parallel to the grain into 3-inch-wide pieces: 2 pounds trimmed flank steak, bottom round, or lean brisket
Step 2.

Pat dry and sprinkle all over with: 1 teaspoon salt
Step 3.

Heat in a large ovenproof skillet or Dutch oven over medium-high heat: 2 tablespoons vegetable oil or rendered beef fat
Step 4.

Add the beef in batches, browning on all sides. Transfer to a platter and pour off all but 1 tablespoon of the fat. Reduce the heat to medium and preheat the oven to 300°F. Add to the pan: 2 large onions, thinly sliced; 2 large bell peppers, any color, thinly sliced
Step 5.

Cook until the onions and peppers have softened, about 7 minutes. Add and scrape up any browned bits: 1 cup dry red or white wine
Step 6.

Return the beef to the pan along with: One 14 ½-ounce can diced tomatoes; 6 garlic cloves, smashed; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 ½ teaspoons ground cumin; ¼ teaspoon ground allspice; 2 bay leaves; One 2-inch cinnamon stick (preferably canela)
Step 7.

Bring to a simmer over high heat, cover the pan with a tight-fitting lid, and transfer to the oven. Cook until the beef easily shreds with a fork, 1 ½ to 2 hours.
Step 8.

Remove the pan from the oven and transfer the meat to a cutting board. Remove the cinnamon and bay leaves. Remove any fat from the surface of the braising liquid. Once cool, shred the meat with a fork into thin strands and stir back into the sauce along with: 1 cup chopped green olives
Step 9.

Stir and heat through over medium-low heat for 5 minutes, or until bubbling. Season to taste with: Salt and black pepper; Lemon juice or distilled white vinegar
Step 10.

Serve garnished with: Chopped parsley or cilantro