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Savory Cuban Ropa Vieja Recipe Easy Shredded Beef in Tomato Sauce

Cuban ropa vieja - featured image
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A comforting Cuban shredded beef dish slow-cooked in a rich, tangy tomato sauce with a perfect blend of spices, olives, and capers. Easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1.5 to 2 lbs flank steak, well-trimmed
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, thinly sliced
  • 1 medium green bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 cup tomato sauce (8 fl oz)
  • 14 oz can diced tomatoes
  • 1 cup beef broth (8 fl oz), homemade or low-sodium
  • 1/4 cup green olives with pimentos, sliced
  • 2 tablespoons capers
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: splash of dry white wine or sherry

Instructions

  1. Pat the flank steak dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Brown the flank steak on each side for about 4-5 minutes until a deep golden crust forms. Remove and set aside.
  3. Lower heat to medium. Add sliced onions and green peppers to the pot and sauté for 5-7 minutes until softened and slightly caramelized. Add minced garlic in the last minute, stirring to prevent burning.
  4. Pour in tomato sauce, diced tomatoes, and beef broth. Stir to combine.
  5. Add cumin, oregano, smoked paprika, bay leaf, olives, and capers. Stir well.
  6. Return the browned flank steak to the pot, submerging it in the sauce. Bring to a gentle simmer.
  7. Cover the pot with the lid slightly ajar and simmer on low heat for 1.5 to 2 hours, stirring occasionally and adding broth if the sauce reduces too much.
  8. Check tenderness by poking the beef with a fork; it should shred easily. Continue simmering if needed, checking every 15 minutes.
  9. Remove the beef and shred it using two forks, pulling apart along the grain.
  10. Return shredded beef to the pot and stir to coat with sauce. Cook together for another 5-10 minutes to meld flavors.
  11. Remove bay leaf. Taste and adjust salt and pepper. Optionally, add a squeeze of fresh lime juice before serving.

Notes

Do not skip browning the beef to develop deep flavor. Keep heat low and steady during simmering to avoid toughening the meat. Let meat rest before shredding for better texture. Use two forks at a slight angle to shred without mashing. Optional splash of dry white wine or sherry adds depth. Can be made in a slow cooker by browning meat and veggies first, then cooking on low for 6-8 hours.

Nutrition

Keywords: ropa vieja, Cuban shredded beef, tomato sauce, slow cooked beef, comfort food, flank steak recipe, easy Cuban recipe

Find it online: https://tomyumy.com/savory-cuban-ropa-vieja-recipe-easy-shredded-beef-in-tomato-sauce/