Ropa Vieja

Originating in Spain but made famous in Cuba, stewed beef simmered in a well-seasoned tomato base delivers good foodie vibes. Braise it or use the slow cooker for a crazy weeknight meal or a party-worthy main course.

Course Main

Cuisine Cuban

Diet Gluten Free

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 361kcal

Author Imma

Ingredients

2-2½ pounds (1kg) flank steak, skirt steak, or chuck roast
1½ teaspoons (9g) salt
2½ tablespoons (35g) Sazon (see notes)
2 tablespoons (30ml) vegetable oil (more as needed)
1 large bay leaf
1 large onion, sliced
4-5 cloves garlic, minced
2 bell peppers, seeded and cut into strips (red and green work fine)
2 tomatoes, sliced into strips
1 8-ounce can tomato sauce
1 sprig thyme
1 teaspoon (3g) smoked paprika
1 teaspoon (3g) ground cumin
2½ teaspoons (12g) Sazon (or beef or chicken bouillon)
1-2 cups (236-472ml) beef broth
2-3 tablespoons (8-12g) chopped parsley or cilantro
salt and pepper to taste

Instructions

Trim the beef of excess fat, then season it with salt and Sazon to taste.
Heat 2 tablespoons of oil in a Dutch oven or deep skillet over medium heat, and sear the beef on both sides until browned (3-4 minutes per side). Set it aside.
Add more oil if necessary, then toss in the bay leaves, onions, garlic, bell peppers, tomatoes, tomato sauce, thyme, paprika, cumin, and more Sazon. Saute for 3-5 minutes, then pour in the broth. Turn off the heat and pour about ¾ of the sauce into the slow cooker (reserving the rest of the sauce for later).
Add the meat back, cover with the lid or aluminum foil, and simmer on low until tender and easily shredded (3-4 hours). You could also braise it in a 325℉ (160℃) oven. Check the liquid level occasionally and add more broth if needed. Remove the steak from the pan, and set it aside to cool slightly. As soon as you can touch it without burning yourself, shred it using two forks.
Add the shredded beef back to the pan with the sauce, and stir well. Adjust seasoning with salt and pepper to taste, and garnish with chopped parsley or cilantro. Serve with rice, black beans, and tostones.

Notes

Instead of the Sazon blend, you can mix 1 teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon ground coriander seeds, and ½ teaspoon smoked paprika. As always, adjust to taste.
Optional but delicious add-ins include green olives, capers, and pimientos.
Please keep in mind that the nutritional information is approximate and can vary immensely based on the ingredients used in the recipe.

Nutrition