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Ropa Vieja | Cuban Braised Beef Recipe (Receta Cubana)

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Recipe Information

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Ropa Vieja

Cultural Context

Ropa Vieja, meaning 'old clothes' in Spanish, hails from Cuba and is a staple of its culinary heritage. This dish reflects the island's Spanish and African influences, showcasing the use of slow-cooked, shredded beef in a rich tomato sauce. Traditionally served with rice and black beans, it has gained popularity beyond Cuba, inspiring variations across Latin America and the Caribbean.

CUCUmain
6 servings
Servings4
1.5 lbs of flank steak
1.5 bell pepper
0.5 white onion
5 cloves of garlic
8 ounces of tomato sauce
15 ounces of chopped tomatoes
16 ounces of stock
2 bay leaves
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
1 teaspoon of oregano
1 teaspoon of brown sugar
pinch of old bay spice
dry white cooking wine
0.5 cup of Spanish olives
1

Cut flank steak into pieces about 2/3 of the saucepan's size for even cooking.

2

Season the beef with half of the seasoning mixture and let it rest in the fridge for about an hour.

3

Heat a saucepan over medium-high heat and sear each steak for about 2 minutes per side until browned.

4

Lower the heat to medium and add chopped onion and minced garlic; cook for about 1 minute.

5

Add the remaining seasoning, chopped tomatoes, tomato sauce, and stock to the saucepan.

6

Return the steaks to the saucepan, bring to a boil, then add bay leaves.

7

Lower the heat to low and simmer for 2 hours.

8

Remove the steaks from the saucepan and shred them by hand.

9

Return the shredded beef to the saucepan and turn the heat to medium-high.

10

Add sliced bell peppers and olives; cook for 20 minutes over medium heat.

11

Optional: Add a cup of frozen peas about 15 minutes in.

Equipment Needed

saucepan

Allergens

milk

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