Ropa Vieja (Cuban Braised Beef) - Food Wishes

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 in half across the grain.

Season the steak with kosher salt, black pepper, and cayenne.

Brown the steak in olive oil over high heat, one piece at a time.

Add sliced red onion and garlic to the pot, cooking until softened.

Add ground cumin, paprika, dry oregano, cayenne, ground clove, and allspice, cooking for one minute.

Deglaze the pot with white wine, then add tomato sauce and chicken broth.

Return the beef to the pot with accumulated juices and add more salt.

Cover and simmer on low for two hours, adding bay leaves halfway through.

Let the beef cool to room temperature, then refrigerate overnight (optional).

The next day, remove beef from the fridge and tear it into shreds.

Heat the remaining mixture to a simmer, then add sliced peppers, smoked paprika, capers, olives, and the shredded beef.

Mix thoroughly and simmer for 15-20 minutes until peppers are soft and meat is tender.

Stir in chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: