ROPA Vieja (Cuban Braised AND Shredded Beef)
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
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.
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
Let's Prepare
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
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Step 1.
Cut parallel to the grain into 3-inch-wide pieces: 2 pounds trimmed flank steak, bottom round, or lean brisket
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Step 2.
Pat dry and sprinkle all over with: 1 teaspoon salt
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Step 3.
Heat in a large ovenproof skillet or Dutch oven over medium-high heat: 2 tablespoons vegetable oil or rendered beef fat
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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
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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
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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)
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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.
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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
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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
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Step 10.
Serve garnished with: Chopped parsley or cilantro