Ropa Vieja Cuban Braised Beef

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.

Season the brisket with a pinch of kosher salt and freshly ground black pepper.

Add in 2 teaspoons of ground cumin, 1 teaspoon of oregano, 5 cloves of minced garlic, 1/4 teaspoon of cayenne pepper, 1/8 teaspoon of allspice, 2 teaspoons of smoked paprika, and 1 packet of sazon. Toss until the brisket is evenly coated.

Add a splash of olive oil and cover with plastic wrap. Marinate in the fridge overnight.

The next day, heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Sear the brisket on each side for about 2 to 3 minutes, in batches to avoid overcrowding the pan. Remove the brisket once browned.

Add 1 sliced red onion to the pot, followed by 1 cup of white wine to deglaze the bottom. Cook until the onion is translucent.

Add 2 cups of crushed tomatoes and 1.5 cups of chicken stock, along with 2 bay leaves. Stir and bring to a boil.

Once boiling, return the brisket to the pot. Reduce heat to low and let it simmer for at least 4 hours until fork tender.

After 4 hours, shred the brisket with two forks until it falls apart.

Return the shredded beef to the pot, then add 3 bell peppers (green, red, yellow) and stir to combine.

Add 2 tablespoons of capers and 1 cup of green olives. Mix until everything is evenly incorporated.

Let it simmer for a few minutes until the peppers are soft, then add 1/3 cup of fresh cilantro and stir.

Cooking Techniques

Equipment Needed

Spice Level: