Dinner

Ropa Vieja

Name: Ropa Vieja
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 2 Lbs flank steak; 3 tsp kosher salt; 4 tablespoons vegetable oil; 1 red bell pepper; 1 yellow bell pepper; 1 onion; 6 cloves garlic; 2 tablespoons tomato puree; 1 tablespoon smoked paprika; 2 tsp cumin; 2 tsp dried oregano; 1/2 cup dry white wine; 1 Can tinned tomatoes; 2 bay leaves; 1 cup pimento-stuffed olives; rice, To serve; black beans, To serve; 1/4 cup cilantro; water, as needed to cover beef

A Cuban-style braised flank steak stew with peppers, tomatoes, olives, and warm spices, served over rice and black beans.

3 hr 20 min
500 kcal
Stew

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

Get the shopping list

Ingredients

For 6 servings

Steps

Step 1:
Cut the flank steak into 4 rectangular pieces.
Step 2:
Pat the steak dry with paper towels and season all over with 1 1/2 teaspoons salt.
Step 3:
Heat 2 tablespoons vegetable oil in a large pot over medium-high heat.
Step 4:
Working in batches, cook the steak until browned on both sides, 5 to 6 minutes.
5–6 min
Step 5:
Transfer the steak to a plate.
Step 6:
Heat the remaining 2 tablespoons oil in the same pot over medium heat.
Step 7:
Cook the bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
4–5 min
Step 8:
Add the garlic, tomato puree, smoked paprika, cumin, and dried oregano.
Step 9:
Cook, stirring occasionally, until the vegetables are softened and the spices are aromatic, 1 to 2 minutes more.
1–2 min
Step 10:
Add the wine, scrape any browned bits from the bottom of the pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.
2 min
Step 11:
Add the tinned tomatoes with their juices and the bay leaves.
Step 12:
Mash the tomatoes to break them up, then nestle the beef into the stew.
Step 13:
Add water to cover the beef if needed, and bring to a simmer.
Step 14:
Reduce the heat to medium-low, cover, and simmer until the steaks are tender enough to shred, 2 1/2 to 3 hours.
2–3 h
Step 15:
Transfer the steaks to a plate and finely shred them with 2 forks.
Step 16:
Stir the shredded steak back into the stew, bring to a simmer, and cook, stirring, until the liquid has reduced to a sauce that coats the steak, 5 to 10 minutes.
5–10 min
Step 17:
Stir in the olives and season with salt.
Step 18:
Spoon the ropa vieja over rice and black beans, then top with cilantro.