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Cuban Ropa Vieja (Braised Shredded Flank Steak in Tomato and Bell Pepper Sofrito)
The national culinary masterpiece of Cuba: succulent shredded flank steak braised in a rich sofrito of sweet bell peppers, onions, garlic, white wine, crushed tomatoes, cumin, and Spanish olives.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
4servings
- Beef flank steak or brisket700 g
- Red and green bell peppers, sliced into long strips2 piece
- Crushed tomatoes350 g
- Yellow onion, thinly sliced1 piece
- Garlic cloves, minced3 clove
- Olive oil2 tbsp
- Salt1.5 tsp
Preparation Steps
1
Simmer beef in salted water for 45 minutes until fork-tender. Reserve cooking broth and shred beef into long strands.
45 min timer
2
Heat olive oil in a large skillet and sauté sliced bell peppers, onion, and garlic for 8 minutes until softened.
8 min timer
3
Stir in crushed tomatoes, 150 ml reserved beef broth, 1 tsp cumin, and 1 tsp oregano.
3 min timer
4
Add shredded beef and salt, cover, and simmer for 15-20 minutes until flavors marry and sauce is rich. Serve with rice and black beans.
17 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
