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A plate of classic Cuban Ropa Vieja with shredded beef in a rich tomato sauce

Quick way to grow 5-star Cuban Ropa Vieja

This recipe offers a quick and flavorful way to prepare classic Cuban Ropa Vieja, perfect for a satisfying meal any day of the week.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 1 onion sliced
  • 2 bell peppers sliced, different colors
  • 4 cloves garlic minced
  • 15 oz canned crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp red wine vinegar
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 2 bay leaves
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Forks

Method
 

Preparation
  1. Season the flank steak generously with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak on both sides until browned, then remove and set aside.
Cooking the Ropa Vieja
  1. Add the sliced onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the crushed tomatoes, beef broth, red wine vinegar, cumin, oregano, and bay leaves. Bring the mixture to a simmer.
  3. Return the seared flank steak to the pot. Reduce heat to low, cover, and simmer for at least 3-4 hours, or until the steak is very tender and easily shreds with a fork.
  4. Remove the steak from the pot and shred it using two forks. Discard the bay leaves.
  5. Return the shredded beef to the sauce and stir to combine. Adjust seasonings as needed.
Serving
  1. Serve the Ropa Vieja hot with white rice, black beans, and plantains for a complete Cuban meal.

Notes

For an even richer flavor, you can let the Ropa Vieja simmer longer. This dish tastes even better the next day, making it great for meal prep.