Ropa Vieja - Cuba's National Dish

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.

Cut flank steak into smaller chunks for easier handling.

Mix seasonings: cumin, oregano, adobo, smoked paprika, garlic powder, cloves, allspice, and black pepper.

Season meat generously with the spice mixture.

Heat oil in a Dutch oven and sear the beef on all sides until browned.

Remove seared meat and set aside.

In the same pan, sauté onions and bell peppers until soft, scraping up browned bits.

Add chopped garlic and cook for 1 minute.

Add more seasonings: oregano, cumin, paprika, and smoked paprika.

Add white wine and mix well.

Stir in tomato paste and crushed tomatoes.

Pour in chicken broth and add the seared meat, ensuring it is submerged in the sauce.

Add bay leaves and cover the pot.

Cook on low heat for 3 to 4 hours, stirring every 30-40 minutes.

Once tender, shred the meat with two forks and return it to the pot.

Add olives and capers, and cook for another 15-20 minutes.

Serve garnished with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level: