Prepare to embark on a flavor-packed journey that will transport your taste buds straight to the vibrant streets of Cuba! Ropa Vieja, which literally means "old clothes" in Spanish, is a legendary dish that transforms humble ingredients into a culinary masterpiece that will have your family and friends begging for seconds. This tender, succulent shredded beef recipe is not just a meal – it's a celebration of Cuban cuisine that promises to turn an ordinary dinner into an extraordinary experience.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 2 lbs flank steak
- 1 onion, chopped
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 2 lbs of flank steak, 1 chopped onion, 1 sliced bell pepper, 4 minced garlic cloves, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of oregano, salt and pepper to taste, and 2 tbsp of olive oil.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the flank steak and sear it on all sides until it is browned, about 3-4 minutes per side.
- Remove the seared flank steak from the pot and set it aside on a plate. In the same pot, add the chopped onion and sliced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Return the seared flank steak to the pot, and add the can of diced tomatoes (with their juices), cumin, oregano, salt, and pepper. Stir to combine all the ingredients.
- Pour in enough water to cover the meat and vegetables, approximately 2-3 cups. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours.
- After 2 hours, check the flank steak for tenderness. It should be easily shredded with a fork. If it is not tender enough, continue to simmer for an additional 15-30 minutes.
- Once the meat is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded meat to the pot, stirring it into the sauce and vegetables. Let it simmer for an additional 10-15 minutes to allow the flavors to meld together.
- Serve the carne desmechada ropa vieja warm, garnished with fresh herbs if desired, alongside rice, black beans, or your choice of sides.
Tips
- Choose the Right Cut: Flank steak is ideal, but you can also use skirt steak or chuck roast for equally delicious results.
- Low and Slow is the Way to Go: The key to incredibly tender meat is patience. Don't rush the cooking process – let the meat simmer gently to break down those tough muscle fibers.
- Don't Skip the Searing: Browning the meat before slow cooking creates a rich, deep flavor that's crucial to the dish's authenticity.
- Flavor Boosting Hack: For an extra flavor punch, consider adding a splash of red wine or beef broth instead of water when simmering.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and meld overnight.
- Serving Suggestions: While traditionally served with white rice and black beans, this versatile dish also pairs wonderfully with plantains, yuca, or a simple green salad.
- Storage Tip: Carne Desmechada can be refrigerated for up to 4 days or frozen for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 326kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
