Ropa Vieja Recipe (Cuban Shredded Beef)

🧂 Ingredients

• 2 pounds flank steak
• 3 tablespoons vegetable oil
• 1 large onion

  chopped
• 1 bell pepper

  sliced (red or green)
• 4 cloves garlic

  chopped
• 1/4 cup sherry

  (or use white wine)
• 14 ounce diced tomatoes, with juices

  (canned)
• 1 cup beef broth
• 3 bay leaves
• salt and pepper to taste
• ½ cup chopped olives
• ½ cup chopped pimientos

  (jarred)
• Fresh chopped cilantro or parsley, lime juice/wedges, extra olives and pimientos, if desired

  (for garnish)

Instructions

• 1 Heat the oil in a large pot or Dutch oven to medium heat. Season the flank steak
  with salt and pepper, then sear and brown the steak on all sides, about 5
  minutes. Remove and set aside.
• 2 To the same pot, add the onion and bell pepper. Cook for 5minutes to soften.
• 3 Add the garlic and cook for 1 minute, until fragrant.
• 4 Add the wine to deglaze the pan, scraping up any browned bits from the bottom of
  the pot.
• 5 Add the diced tomatoes, beef broth, bay leaves, and salt and pepper to taste.
• 6 Tuck the steak back into the pot, reduce heat and simmer for 2 hours, or until
  the meat is very soft and tender.
• 7 Remove the steak, shred it with forks, then add it back to the pot with olives
  and pimientos. Simmer another 10 minutes to warm through.
• 8 Garnish and serve.

Nutrition Info