Ropa Vieja Recipe

From the moment the aroma of simmering beef, sweet peppers, and fragrant spices fills your kitchen, you know you’re in for a treat. This Ropa Vieja recipe, adapted from Jessica Randhawa of The Forked Spoon, isn’t just a meal; it’s an experience. My family absolutely devoured this dish! The tender, shredded flank steak, bathed in a rich and savory tomato-based sauce, was an instant hit. Even my pickiest eater couldn’t get enough, piling their plates high with the flavorful beef and fluffy rice. What I loved most was the depth of flavor achieved through simple ingredients and patient simmering. It’s a comforting, hearty meal perfect for a family dinner or even a special occasion. If you’re looking to explore the vibrant flavors of Cuban cuisine, look no further. This Ropa Vieja recipe is your passport to a truly authentic and unforgettable culinary journey. Get ready to savor the taste of Cuba right in your own home!

Ingredients

This Ropa Vieja recipe utilizes a harmonious blend of ingredients, each playing a crucial role in building the complex and satisfying flavor profile of this iconic Cuban dish. From the foundational flank steak to the vibrant vegetables and aromatic spices, every component contributes to the overall depth and deliciousness. Let’s delve into the specifics of what you’ll need to create this culinary masterpiece:

Steak Ingredients

The foundation of any great Ropa Vieja is undoubtedly the beef. We’re using flank steak for its robust flavor and ability to shred beautifully after a long simmer. Here’s what you’ll need for perfectly tender and flavorful beef:

• 3 pounds flank steak: Flank steak is the star of the show. Its fibrous texture, when cooked low and slow, transforms into incredibly tender and shreddable strands, perfect for Ropa Vieja. Opt for a good quality flank steak for the best flavor. You’ll want a piece that is relatively uniform in thickness for even cooking. If you can’t find flank steak, skirt steak can be used as a substitute, although flank steak is traditionally preferred for its texture.
• 2 large white onions – peeled and cut in half: White onions provide a foundational savory note to the braising liquid. Cutting them in half allows them to impart their flavor effectively without completely disintegrating during the long cooking time. White onions have a sharper, more pungent flavor than yellow onions, which works well in this savory dish.
• 3 cloves garlic – peeled: Garlic is a powerhouse of flavor, and these cloves will infuse the beef as it simmers, adding a pungent and aromatic depth. Using whole cloves allows for a more subtle garlic flavor in the braising liquid, which is crucial as we’ll be adding minced garlic later to the sauce.
• 2 bay leaves: Bay leaves are essential for adding a subtle, earthy, and slightly minty aroma to the braising liquid. They contribute a layer of complexity that enhances the overall savory notes of the beef. Remember to remove them after the beef is cooked.
• 1 teaspoon salt: Salt is crucial for seasoning the beef from the inside out. It not only enhances the flavor of the beef itself but also helps to tenderize it during the braising process. Use kosher salt or sea salt for the best flavor.
• 1 teaspoon black pepper: Black pepper adds a touch of spice and warmth, complementing the other aromatics in the braising liquid and adding another layer of flavor to the beef. Freshly cracked black pepper is always preferred for its brighter and more intense flavor.

Sauce Ingredients

Once the beef is perfectly tender, it’s time to create the vibrant and flavorful sauce that truly makes Ropa Vieja sing. This sauce is a symphony of vegetables, spices, and liquids, all working together to create a rich and deeply satisfying flavor.

• 2 tablespoons olive oil: Olive oil is the cooking fat of choice for this recipe, adding a fruity and slightly peppery note. It’s used to sauté the vegetables, building a flavorful base for the sauce. Extra virgin olive oil is preferred for its superior flavor, but regular olive oil will also work.
• 1 large white onion: We’re using another large white onion, this time diced, to build the aromatic foundation of the sauce. Diced onion will soften and sweeten as it cooks, creating a base of flavor.
• 1 red bell pepper – seeded and sliced: Red bell pepper adds sweetness, color, and a touch of freshness to the sauce. Slicing it allows it to soften and meld into the sauce while still retaining some texture. Red bell peppers are sweeter than green bell peppers, contributing to the overall flavor profile of Ropa Vieja.
• 1 green bell pepper – seeded and sliced: Green bell pepper provides a slightly more bitter and grassy note, balancing the sweetness of the red bell pepper and adding complexity to the sauce. The combination of red and green bell peppers creates a visually appealing and flavorful sauce.
• 4 cloves garlic – minced: Freshly minced garlic is added to the sauce to provide a pungent and aromatic punch. Adding garlic at this stage, after the vegetables have softened, ensures that it doesn’t burn and retains its bright flavor.
• 2 tablespoons tomato paste: Tomato paste is a concentrated form of tomatoes that adds a deep, rich, and umami flavor to the sauce. It also helps to thicken the sauce and adds a vibrant red color. A little tomato paste goes a long way in enhancing the overall flavor of the Ropa Vieja.
• 1 tablespoon Mexican oregano: Mexican oregano has a slightly different flavor profile than Mediterranean oregano, with citrusy and slightly anise-like notes. It’s a key ingredient in many Latin American dishes and adds a distinctive flavor to Ropa Vieja. If you can’t find Mexican oregano, Mediterranean oregano can be used as a substitute, but the flavor will be slightly different.
• 1 teaspoon ground cumin: Cumin adds a warm, earthy, and slightly smoky flavor to the sauce. It’s a common spice in Latin American cuisine and complements the other spices in this recipe beautifully. Ground cumin is readily available and easy to use.
• 1 teaspoon paprika: Paprika adds a subtle sweetness and warmth, as well as a vibrant red color, to the sauce. You can use regular paprika, or for a slightly smokier flavor, use smoked paprika.
• 1 teaspoon salt: Salt is essential for seasoning the sauce and balancing the flavors. Taste and adjust the salt as needed throughout the cooking process.
• 1 teaspoon black pepper: Black pepper adds a touch of spice and warmth to the sauce, complementing the other spices and enhancing the overall flavor.
• 1 ½ cups low-sodium beef broth – see notes: Beef broth adds moisture and depth of flavor to the sauce. Using low-sodium broth allows you to control the saltiness of the dish. If you don’t have low-sodium broth, you can use regular broth but be mindful of the salt levels and adjust accordingly. The reserved broth from cooking the beef can also be used for even more intense beef flavor.
• 1 cup dry white wine: Dry white wine adds acidity and complexity to the sauce. As it simmers, the alcohol cooks off, leaving behind a layer of flavor that elevates the dish. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. If you prefer not to use wine, you can substitute with additional beef broth.
• 1 (15-ounce) can tomato sauce: Tomato sauce provides the base of the sauce, adding tomato flavor and body. Use a good quality tomato sauce for the best flavor. You can also use crushed tomatoes for a slightly chunkier sauce, if preferred.
• 1 cup manzanilla olives: Manzanilla olives, stuffed with pimientos, add a briny, salty, and slightly tangy flavor to the Ropa Vieja. They are a classic ingredient in this dish and contribute to its authentic Cuban flavor profile. You can use whole or sliced olives, depending on your preference.

Instructions

Creating Ropa Vieja is a journey of patience and layering flavors. While the cook time is a bit lengthy, the steps are straightforward and the reward is well worth the effort. Follow these detailed instructions to bring this authentic Cuban classic to your table:

Step 1: Braising the Beef for Tenderness

1. Combine Steak and Aromatics: In a large pot or Dutch oven, place the flank steak. Add the halved white onions, whole garlic cloves, bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. These aromatics will infuse the beef as it simmers, creating a flavorful foundation.
2. Cover with Water and Bring to a Boil: Pour enough cold water into the pot to completely cover the flank steak. Using cold water helps to gently bring the beef up to temperature and ensures even cooking. Bring the water to a rolling boil over high heat.
3. Reduce Heat and Simmer: Once the water reaches a boil, immediately reduce the heat to low. This is crucial to prevent the beef from becoming tough. Cover the pot tightly with a lid to trap the steam and maintain a consistent simmering temperature.
4. Simmer for 2 Hours (or Until Fork Tender): Let the flank steak simmer gently for approximately 2 hours, or until it is incredibly fork tender. The exact cooking time may vary slightly depending on the thickness of your flank steak. You should be able to easily pierce the beef with a fork and shred it apart.
5. Cool and Shred the Beef: Carefully remove the cooked flank steak from the pot using tongs or a slotted spoon. Place it on a cutting board and let it cool slightly until it’s cool enough to handle but still warm. Once cooled, use two forks to shred the beef into thin strands, going with the grain initially and then shredding further as desired. Set the shredded beef aside.
6. Strain and Reserve the Broth: Strain the broth from the pot through a fine-mesh sieve into a clean jar or bowl. Discard the solids (onions, garlic, bay leaves). This flavorful broth is liquid gold! Reserve it for later use in the sauce, as it will add even more depth of beef flavor.

Step 2: Building the Flavorful Sauce

1. Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, sliced red bell peppers, and sliced green bell peppers. Sauté the vegetables, stirring occasionally, until they are softened and slightly translucent, about 4-5 minutes. Sautéing the vegetables first develops their sweetness and flavor, creating a delicious base for the sauce.
2. Add Aromatics and Spices: Add the minced garlic, tomato paste, Mexican oregano, ground cumin, paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper to the skillet with the softened vegetables. Cook for an additional 2-3 minutes, stirring frequently, until the spices become fragrant and the tomato paste deepens in color. Cooking the spices in the oil releases their aromas and enhances their flavor. Tomato paste benefits from being cooked slightly to caramelize its sugars and deepen its flavor.
3. Deglaze and Simmer the Sauce: Pour in the beef broth, dry white wine, and tomato sauce. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the skillet – these browned bits are packed with flavor! Bring the mixture to a low boil, then immediately reduce the heat to low. Simmer the sauce, uncovered, for 15 minutes, or until it has slightly reduced and thickened. Simmering allows the flavors to meld together and the sauce to develop a richer consistency.
4. Add Olives: Stir in the manzanilla olives. Simmer for another minute or two to heat the olives through and allow their briny flavor to infuse the sauce.

Step 3: Combining Beef and Sauce

1. Add Shredded Beef: Add the shredded beef to the simmering sauce. Mix well to ensure that all the beef is evenly coated in the flavorful sauce.
2. Heat Through and Simmer: Cook for an additional 5 minutes, or until the beef is heated through and has absorbed some of the sauce’s flavors. You can simmer for a bit longer if you prefer a more intensely flavored beef.
3. Taste and Adjust Seasoning: Taste the Ropa Vieja and adjust the seasoning as needed. You may want to add a pinch more salt, pepper, or even a touch of red pepper flakes for a bit of heat, depending on your preference.

Step 4: Serve and Enjoy!

1. Serve Hot: Serve the Ropa Vieja immediately while it’s hot and flavorful.
2. Garnish (Optional): Garnish with fresh cilantro, if desired, for a pop of freshness and color.

Nutrition Facts

This recipe yields approximately 6 generous servings of flavorful and satisfying Ropa Vieja.

• Servings: 6 servings
• Calories: 491 kcal per serving

Please note that these nutritional values are estimates and may vary slightly depending on the specific ingredients used and portion sizes. This recipe is a hearty and protein-rich meal, providing a good source of protein from the flank steak and fiber from the vegetables. While it is calorie-dense, it is also packed with flavor and satisfaction, making it a truly rewarding culinary experience.

Preparation Time

From start to finish, creating Ropa Vieja requires a bit of time, primarily for the slow simmering process that tenderizes the beef and allows the flavors to develop. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 30 minutes (This includes chopping vegetables, preparing ingredients, and getting everything ready for cooking)
• Cook Time: 2 hours (This is primarily the simmering time for the beef and then the sauce)
• Total Time: 2 hours 30 minutes

While the total time might seem lengthy, much of it is hands-off simmering time, allowing you to attend to other tasks while the magic happens in the kitchen. The resulting depth of flavor and tender beef are well worth the investment of time.

How to Serve Ropa Vieja

Ropa Vieja is traditionally served with simple yet complementary accompaniments that highlight the rich flavors of the shredded beef and sauce. Here are some classic and delicious ways to serve this Cuban national dish:

• Classic Rice and Beans:
  • White Rice: Fluffy white rice is the quintessential side for Ropa Vieja. Its neutral flavor provides the perfect canvas for the savory beef and sauce.
  • Yellow Rice: For a touch more flavor and color, serve Ropa Vieja with yellow rice, often seasoned with turmeric or annatto.
  • Black Beans: Cuban-style black beans, often simmered with sofrito and spices, are a must-have side dish. Their creamy texture and savory flavor complement the Ropa Vieja perfectly.
• Plantains for Sweetness:
  • Maduros (Sweet Plantains): The sweetness of fried ripe plantains (maduros) provides a wonderful contrast to the savory Ropa Vieja. Their caramelized sweetness and soft texture are a delightful addition to the meal.
  • Tostones (Savory Plantains): For a less sweet option, serve tostones, which are twice-fried green plantains. Their crispy texture and savory flavor offer a different kind of plantain experience.
• Fresh and Bright Garnishes:
  • Fresh Cilantro: A sprinkle of fresh cilantro adds a vibrant green color and a refreshing herbaceous note that brightens up the dish.
  • Lime Wedges: A squeeze of fresh lime juice just before serving adds a touch of acidity and brightness that balances the richness of the Ropa Vieja.
• Other Delicious Sides:
  • Ensalada de Aguacate (Avocado Salad): A simple avocado salad with red onion and lime dressing provides a cool and creamy contrast to the warm Ropa Vieja.
  • Cuban Bread: Serve warm Cuban bread for soaking up the delicious sauce.

Additional Tips for Perfect Ropa Vieja

To ensure your Ropa Vieja is a resounding success, keep these helpful tips in mind:

1. Don’t Rush the Simmering: The key to truly tender Ropa Vieja is slow and low cooking. Allow ample time for the flank steak to simmer until it’s easily shredded. Rushing this step can result in tougher beef.
2. Use Quality Ingredients: While Ropa Vieja is a relatively humble dish, using good quality ingredients will elevate the flavor. Opt for a flavorful flank steak, fresh vegetables, and good quality canned tomatoes and tomato paste.
3. Taste and Adjust Seasoning: Seasoning is crucial. Taste the sauce at various stages of cooking and adjust the salt, pepper, and spices as needed to achieve a balanced and flavorful dish.
4. Don’t Skimp on Aromatics: The onions, garlic, and bay leaves in the braising liquid are essential for infusing the beef with flavor. Don’t omit these ingredients or reduce the quantities.
5. Make it Ahead of Time: Ropa Vieja is a fantastic make-ahead dish. In fact, the flavors often deepen and improve overnight. You can prepare the Ropa Vieja a day or two in advance and simply reheat it before serving. This makes it perfect for entertaining or busy weeknights.

Frequently Asked Questions (FAQ) – Ingredients

Got questions about the ingredients in Ropa Vieja? We’ve got answers! Here are some common questions related to the ingredients in this delicious Cuban dish:

Q1: Can I use a different cut of beef instead of flank steak?

A: While flank steak is the traditional and recommended cut for Ropa Vieja due to its texture and flavor after shredding, you can use other cuts if needed. Skirt steak is a good substitute, as it also shreds well. Brisket or chuck roast could also be used, but they may require longer cooking times to become tender and shreddable. Keep in mind that different cuts of beef will have slightly different textures and flavor profiles.

Q2: Can I use yellow onions instead of white onions?

A: Yes, you can substitute yellow onions for white onions in Ropa Vieja. Yellow onions are milder and sweeter than white onions, so the flavor profile will be slightly different, but still delicious. White onions provide a more pungent and sharper flavor which is more traditional in this recipe.

Q3: Can I use dried oregano instead of Mexican oregano?

A: Mexican oregano is preferred for its unique citrusy and anise-like notes, which contribute to the authentic flavor of Ropa Vieja. However, if you can’t find Mexican oregano, you can use Mediterranean oregano as a substitute. The flavor will be slightly different, but still flavorful. Start with a slightly smaller amount of Mediterranean oregano as it can be more potent.

Q4: Can I omit the white wine?

A: Dry white wine adds acidity and complexity to the sauce, enhancing the overall flavor of the Ropa Vieja. If you prefer not to use wine, you can substitute it with an equal amount of low-sodium beef broth. Adding a tablespoon of red wine vinegar or a squeeze of lemon juice at the end can help to mimic the acidity of the wine if you omit it entirely.

Q5: Are manzanilla olives essential? Can I use other types of olives?

A: Manzanilla olives, especially those stuffed with pimientos, are traditional in Ropa Vieja and contribute a distinct briny, salty, and slightly tangy flavor. While they are highly recommended for an authentic taste, you can use other types of olives if you prefer. Kalamata olives would add a more intense, fruity, and slightly bitter flavor. Green olives, without pimientos, would still provide a briny and salty element. Adjust the amount based on your preference for olive flavor.

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