How to make Ropa Vieja - Easy Puerto Rican Recipe

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.

Add oil to a hot pan.

Lay the flank steak flat on the bottom of the pan to maximize surface area contact.

Add half of the adobo seasoning to the top of the meat while searing.

Check the meat and flip it once browned on the first side, then add the remaining adobo seasoning.

Once both sides of the meat are seared, move the meat to a clean plate.

In the same pot, add more oil and then add the sofrito, cooking for about 2 minutes until some liquid evaporates.

Add the sliced onions and garlic to the pot and cook until the onions are translucent.

Add the olives, vinegar, and oregano to the pot, stirring to combine.

Add the seared meat back to the pot and add enough water to cover two-thirds of the meat.

Keep the stove on high until the liquid begins to boil, then turn down to medium-low and cover with a lid.

Let the meat braise for 2 to 4 hours, checking occasionally for tenderness and adding more water if needed.

Once the meat is fork tender, shred it into pieces using a fork or tongs.

Mix the shredded meat with the braising liquid and let it simmer for a few more minutes to allow flavors to penetrate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary