Chef Bren Herrera | Ropa Vieja Recipe | Sherri

flank steak

🥗Healthier: chicken breast

💰Cheaper: chuck roast

Chuck roast is more affordable and can be equally tender when cooked slowly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are less expensive and can provide a similar briny flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth of flavor without the cost of wine.

Start by making a Sofrito with garlic, onions, and bell peppers in a hot skillet.

Add oil to the skillet and dump all the veggies in, cooking for about 3 to 4 minutes until translucent.

Par boil the flank steak for about an hour before shredding it.

Add red wine to the pot and let it reduce by half for about 20 minutes.

Once the wine is reduced, add fresh tomato and stir.

Add beef stock and tomato sauce to the pot.

Season the mixture with cumin, oregano, bay leaf, rosemary, salt, and pepper.

Add the shredded beef to the sauce and mix well.

Cover the pot and cook in the oven at 200°F for about 3 and a half hours.

Prepare the rice in a pressure cooker with vegetables, coconut milk, water, rice, and crushed red pepper, cooking for 11 minutes.

Serve the Ropa Vieja over the toasted coconut rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary