Ropa Vieja

A classic Cuban braised beef dish with peppers, onions, and olives in a tomato sauce — traditionally served with rice and black beans.

Prep: 15 min Cook: 90 min Total: 105 min Servings: 4

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Ingredients

• 900 g flank steak

• 1 l beef broth

• 2 tbsp olive oil

• 1 large onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 4 garlic cloves, minced

• 400 g canned crushed tomatoes

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 cup pimento-stuffed green olives

• 1 tsp salt

• 4 cups cooked white rice, for serving

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Instructions

1. Add beef to a pot and cover with beef broth. Bring to a boil, then reduce heat and simmer until very tender.

2. Remove beef from the broth (reserve 1 cup of broth) and shred with two forks once cool enough to handle.

3. Heat olive oil in a large skillet. Add onion and bell peppers, cook until softened, about 8 minutes.

4. Stir in garlic, crushed tomatoes, cumin, oregano, and reserved broth. Simmer for 10 minutes.

5. Add shredded beef, olives, and salt to the skillet. Simmer another 10 minutes until well combined. Serve over rice.

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Notes

This dish freezes well — make a double batch and keep some on hand for busy weeknights.