Ropa Vieja
Ropa Vieja, a tasty Cuban dish with tender flank steak, delicious peppers and onions, smothered in a well seasoned tomato sauce.
Servings: 6
Calories: 357kcal
Ingredients
- 3 Tablespoons vegetable oil
- 1 ½ cups onions halved and sliced thin (about 2 onions)
- 2 red bell peppers stemmed, seeded, and cut into ½ inch wide strips
- ¼ cup tomato paste
- 4 garlic cloves minced
- ½ teaspoon paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- Salt and pepper
- ½ cup dry white wine
- 2 Tablespoons soy sauce
- 2 bay leaves
- 2 pounds flank steak trimmed and cut crosswise against the grain into 4 equal pieces
- ¾ cup pitted large, brine-cured green olives, sliced
- 1 Tablespoon distilled white vinegar
Instructions
- Heat a 12 inch skillet over medium-high heat.
- Once oil is shimmering, add onions and peppers, and cover and cook, until softened and spotty brown, about 8-10 minutes. Stir occasionally. Push to one side of the pan.
- On the empty side of the pan, add tomato paste, garlic, paprika, cumin, oregano, and ½ teaspoon salt.
- Cook uncovered for 1 minute, then stir it all together.
- Add in wine and cook until nearly evaporated, about 2 minutes.
- Transfer to a slow cooker.
- Season flank steak with salt and pepper, and add to the slow cooker.
- Add in soy sauce and bay leaves.
- Make sure steak is covered, and cook until meat is fork tender, 6 to 7 hours on low or 4 to 5 hours on high.
- Transfer the steak to a cutting board, and let cool for 3-5 minutes, and then shred into bite-size pieces using forks.
- Discard the bay leaves.
- Stir shredded beef and olives into the slow cooker and let it sit for 5 minutes.
- Stir in vinegar, and season to taste with salt and pepper.
- Serve with rice.
Nutrition
Calories: 357kcal | Carbohydrates: 11g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 770mg | Potassium: 829mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 57mg | Calcium: 76mg | Iron: 4mg