The Beef Ropa Vieja Recipe my Wife is OBESSESED With

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.

Slice 2 lbs flank steak in half lengthwise and then into four equal pieces.

Season both sides of the steak with coarse salt and fresh cracked black pepper.

Heat 2 tablespoons of olive oil in a large Rond over high heat until lightly smoking.

Sear the flank steaks for 3 to 4 minutes on each side until golden brown.

Remove the seared steaks and set aside on a plate.

Add large diced yellow onions to the Rond and reduce heat to medium.

Season onions with a pinch of salt and cook for 6 to 8 minutes until browned, scraping the fond from the bottom of the pan.

Add smashed garlic cloves and cook for 30 to 45 seconds until fragrant.

Deglaze the pan with 6 cups of beef stock and add peppercorns, bay leaves, and more salt to taste.

Return the flank steaks to the pot along with any juices from the plate.

Add 1 rib of celery and 2 carrots, both large diced, to the pot.

Cover and cook on low to medium heat for 2 hours.

Prepare additional ingredients: thinly slice another yellow onion, thinly slice 6 garlic cloves, julienne 1 red and 1 green bell pepper, and thinly slice 1/2 cup of pimento stuffed green olives.

Puree 15 oz can of San Marzano Tomatoes until smooth but thick.

Remove the beef from the pot and strain the braising liquid through a fine mesh strainer, reserving 2 to 2.5 cups.

Shred the beef using two forks until long threads are formed.

In a separate saucepan, heat 2 tablespoons of olive oil and add the sliced yellow onions, seasoning with salt.

Cook onions for 5 to 7 minutes until browned, then add sliced garlic and cook until fragrant.

Add the bell peppers and season with salt, sautéing for 3 to 4 minutes until browned.

Cooking Techniques

Equipment Needed

Spice Level: