This classic Cuban ropa vieja simmers tender shredded beef in a rich, tomato-based sauce with peppers, onions, and warm spices. A splash of white wine and vinegar brightens the slow-cooked flavors, making every bite tangy, savory, and deeply comforting. Serve it with rice, black beans, and fried plantains for the ultimate Cuban comfort meal. Check out Juan on <a href="https://www.instagram.com/juanbiteatatime">Instagram</a> @juanbiteatatime for more recipe inspo!
Quick Info
⏱️ 215 min • 🍽️ 4 servings • ⭐ 81%
Nutrition
290 cal • 33g protein • 9g carbs • 11g fat
Tags
[Dinner] • [High-Protein] • [Meal]
Ingredients
- 1½ pounds flank steak (or skirt steak)
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 large white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup tomato sauce (or crushed tomatoes)
- 1 cup beef broth
- ½ cup dry white wine
- 2 dried bay leaves
- 2 teaspoons white vinegar, or to taste
- Chopped fresh cilantro, for garnish
- For serving: cooked white rice, black beans, and fried plantains (maduros) (optional)
Instructions Preview
- Season the beef generously with salt and p…
- Heat the oil in a large pot or Dutch oven …
- Add the onion and bell peppers to the pot….
…and 5 more steps
Recipe by: Juan Duran • From: Tasty
