Dinner · 180 min · caribbean

Ropa Vieja

A Caribbean dinner built around flank steak and crushed tomatoes — on the table in 180 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Flank steak
• 2 cups Crushed tomatoes
• 2 Red bell peppers
• 1 Yellow onion
• 5 cloves Garlic
• 0.5 cup Green olives
• 1 tsp Cumin
• 2 cups Beef broth
• 3 cups Cooked white rice

Steps

1. Simmer the flank steak in salted water or broth for 90 minutes until it shreds easily. Reserve the cooking liquid.
2. Shred the meat along the grain into long strands — “ropa vieja” means “old clothes,” named for the shredded, tattered look.
3. Sauté the sliced peppers, onion, and garlic until soft, then add the tomatoes, cumin, and a cup of the reserved broth. Simmer 10 minutes.
4. Fold in the shredded beef and olives and simmer 20 minutes more, until the sauce is rich and the meat has absorbed it.
5. Serve over white rice with black beans and fried plantains. Cuba’s national dish — humble ingredients, profound flavor.

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