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.