¡Ropa Vieja!. Una deliciosa comida cubana. 🇨🇺

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.

Place beef flank in a multipurpose pot and cover with water, about 1 finger above the meat.

Add 2 bay leaves and 1/2 teaspoon of salt to the pot.

Cook the beef for 1 hour, or 30 minutes for a firmer texture, covering the pot.

After cooking, shred the beef into strips using clean hands.

In a large skillet, heat oil over medium heat.

Add sliced red onion and sauté until it softens and turns translucent, about 3-5 minutes.

Add minced garlic and sauté briefly to avoid burning.

Add sliced bell peppers (green and red) and sauté for another 2-3 minutes.

Pour in tomato sauce, red wine, and a few drops of hot sauce, stirring to combine.

Add dried spices: cumin, oregano, and black pepper, stirring to incorporate flavors.

Pour in the beef cooking broth into the sauce and stir.

Let the sauce reduce for about 5-6 minutes.

Add the shredded beef to the sauce, mixing well to coat the meat.

Cover the skillet and let it simmer for 58 minutes on medium heat, checking for doneness after 68 minutes.

Cooking Techniques

Equipment Needed

Spice Level: