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January 03, 2022

Ropa Vieja Recipe by Robyn Webb

Ropa Vieja

The Beef:

  • 2 pounds beef flank steak
  • 1 Tbsp vegetable oil
  • 6 cups beef broth
  • ½ tsp whole cloves
  • 4 garlic cloves
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp chopped fresh cilantro
  • Salt

Ropa Vieja Recipe:

  • ½ cup vegetable oil
  • 1 small onion, sliced
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 2 garlic cloves, minced
  • 1 (8 ounce) can tomato sauce
  • ½ can (3 ounce) tomato paste
  • 1 Tbsp olive oil
  • 1 Tbsp white vinegar

For the beef: In a large skillet or large pot, place all the ingredients for the BEEF. Bring to a boil and then reduce the heat and simmer on low heat for 2 hours until the beef is very tender.
Remove the meat from the broth and reserve the broth. Once the meat has cooled a bit, then shred the beef and reserve 1 cup of the broth.

To make the Ropa Vieja: Heat the ½ cup vegetable oil in a skillet over medium heat. Add the onions, red and green peppers and saute until the onions are soft.

Add the garlic and cook for 2 minutes. Add the tomato sauce, tomato paste and 1 cup of the reserved beef broth, bring to a boil, and reduce to a simmer.

Add in the shredded beef and cook over low heat, covered for 20 minutes. Add the olive oil and vinegar. Adjust the seasonings and serve with plantains.

Recipe Credit: Robyn Webb

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