Ropa Vieja translates into “old clothes”. Since this delicious flank steak is served shredded it seems to have a good name. This is one of my favorite meat dishes. The last time I made this I made the mistake of not doubling the recipe. It was so good! We love eating this Cuban dish with rice on the side. If there happen to be nay leftovers this Ropa Vieja is delicious on bolillos. YUM!
Really you need to double this recipe for leftovers. It will not go to waste!
- Cooking spray
- 2 (1-pound) flank steaks, trimmed
- 3 cups thinly vertically sliced red onion
- 2 cups red bell pepper strips (about 2 peppers)
- 2 cups green bell pepper strips (about 2 peppers)
- 4 garlic cloves, minced
- 6 tablespoons thinly sliced pitted green olives
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons sherry vinegar
- 3 cups fat-free, less-sodium beef broth
- 1 tablespoon no-salt-added tomato paste
- 2 bay leaves
- 1/2 cup chopped fresh cilantro
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.
- Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.
- Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.