Cuban-Style Shredded Beef (Ropa Vieja)

Name: Cuban-Style Shredded Beef (Ropa Vieja)
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8
Ingredients: 6 oz Bacon, roughly chopped; 2 lb Flank steak, cut into 1½-inch strips; Kosher salt; Black pepper; 1 medium Medium yellow onion, thinly sliced; 1 whole Red bell pepper, thinly sliced; 1 whole Cubanelle or green bell pepper, thinly sliced; 6 oz Tomato paste; 1 tbsp Ground cumin; 1 tbsp Dried thyme; 1 tbsp Dried oregano; 5 clove Garlic cloves, finely chopped; 1 whole Bay leaf; ½ cup Dry white wine; 2 cup Beef stock; 16 oz Whole peeled tomatoes, crushed; ½ cup Green olives, pitted and halved; ⅓ cup Jarred pimiento peppers, sliced; 3 tbsp Capers, rinsed and drained; 1 tbsp White wine vinegar; ¼ cup Fresh cilantro, roughly chopped

Recipe GLPRdc603160d69db1

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Main Course

200 min

354 cal

Servings: 8

Stovetop

A classic Cuban dish of slow-braised flank steak cooked until tender enough to shred, then combined with sautéed peppers, onions, and a rich tomato-based sauce infused with cumin, garlic, and warm spices. Finished with briny olives, capers, and pimiento peppers for an authentic Caribbean flavor profile.

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Ingredients

6 oz Bacon, roughly chopped

2 lb Flank steak, cut into 1½-inch strips

Kosher salt

Black pepper

1 medium Medium yellow onion, thinly sliced

1 whole Red bell pepper, thinly sliced

1 whole Cubanelle or green bell pepper, thinly sliced

6 oz Tomato paste

1 tbsp Ground cumin

1 tbsp Dried thyme

1 tbsp Dried oregano

5 clove Garlic cloves, finely chopped

1 whole Bay leaf

½ cup Dry white wine

2 cup Beef stock

16 oz Whole peeled tomatoes, crushed

½ cup Green olives, pitted and halved

⅓ cup Jarred pimiento peppers, sliced

3 tbsp Capers, rinsed and drained

1 tbsp White wine vinegar

¼ cup Fresh cilantro, roughly chopped

Directions

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, about 8 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel to drain, leaving the bacon fat in the pot.
Pat the flank steak strips dry with paper towels and season both sides generously with kosher salt and black pepper. Working in batches if needed to avoid crowding, add the seasoned beef to the hot bacon fat. Sear the meat on all sides until browned, about 3–4 minutes per side. Transfer the seared beef to a plate and set aside.
Add the sliced onion, red bell pepper, and green pepper to the pot. Sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the chopped garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1–2 minutes, stirring constantly to prevent it from burning. Add the cumin, thyme, oregano, and bay leaf, stirring well to distribute the spices evenly.
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce slightly, about 2 minutes.
Return the seared beef to the pot and add the beef stock and crushed tomatoes with their liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 2½ to 3 hours, stirring occasionally, until the beef is very tender and begins to shred easily with a fork.
Using two forks, shred the cooked beef directly in the pot into thin, thin strips. Discard the bay leaf. Stir in the reserved bacon pieces, green olives, pimiento peppers, capers, and white wine vinegar. Simmer uncovered for 10–15 minutes more to allow the flavors to meld.
Taste the stew and adjust the seasoning with additional salt and pepper as needed. Ladle into serving bowls and garnish generously with fresh cilantro before serving.

Comments

Grocery List Plus Editorial Staff4.5

This is an honest braise that builds flavor methodically over the full three hours-plus, though the stated 200 minutes understates how long you need: browning the meat, building aromatics, and simmering to tenderness runs closer to 3.5 hours active or passive combined. Ingredient availability is excellent across Charlotte chains; all staples show at Harris Teeter, Food Lion, Kroger, and Walmart year-round, though pimiento peppers and capers may require a specialty aisle hunt or a second stop at a well-stocked Kroger. Cost per serving sits around $2.50–3.00 thanks to inexpensive flank steak and pantry staples, making this economical for eight. The dish feeds a crowd, reheats beautifully, and the slow braise means minimal attention once the pot is sealed; it suits a weekend project or a slow cooker hand-off, less so a rushed weeknight.