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A plate of shredded beef known as Cuban Ropa Vieja, slow-cooked in a rich tomato sauce with bell peppers.

Best way to grow Cuban Ropa Vieja using 5 spices

This recipe provides a unique and flavorful approach to growing Cuban Ropa Vieja, focusing on a blend of five key spices to achieve an authentic taste. While "growing" is used metaphorically, it highlights the careful cultivation of flavors in this classic dish.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs flank steak
  • 4 cups beef broth
  • 1 28-oz can canned crushed tomatoes
  • 2 bell peppers sliced
  • 1 onions sliced
5 Spices
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes

Equipment

  • Large pot
  • Dutch oven
  • Forks (for shredding)

Method
 

Preparation
  1. Season the flank steak with salt and pepper.
  2. In a large pot or Dutch oven, brown the steak on all sides over medium-high heat.
Cooking
  1. Add beef broth, crushed tomatoes, bell peppers, onions, and all five spices to the pot.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for at least 3 hours, or until the steak is easily shreddable.
  3. Remove the steak and shred it using two forks. Return the shredded beef to the pot with the sauce.
Serving
  1. Stir well and serve hot. This dish pairs excellently with rice and black beans.

Notes

For extra flavor, consider marinating the flank steak for a few hours before cooking. Adjust the red pepper flakes to your preferred level of spiciness. The long simmering time is crucial for tender, flavorful results.