Authentic Cuban Ropa Vieja
Experience the vibrant flavors of Cuba with this Authentic Ropa Vieja, a traditional dish featuring succulent shredded beef simmered in a rich and savory sauce. This recipe brings together tender flank or skirt steak, fragrant spices, and colorful peppers, resulting in a meal that captures the essence of Cuban cuisine. Perfect for sharing with family and friends, serve it alongside fluffy white rice, hearty black beans, and crispy fried plantains for a true taste of the Caribbean.
4
Servings
255
Calories
17
Ingredients
Ingredients
beef flank steak or skirt steak
2 lbs (trimmed)
vegetable oil
1 tablespoon
beef broth
6 cups
whole cloves
1/2 teaspoon
garlic cloves
4 (minced)
salt
1 teaspoon (to taste)
ground cumin
1/2 teaspoon
bay leaves
2
cilantro
1/4 cup (chopped)
small onion
1 (chopped)
red bell pepper
1 (seeded and sliced into strips)
tomato paste
3 ounces (1/2 can)
white vinegar
1 tablespoon
tomato sauce
8 ounces
green bell pepper
1 (sliced into strips)
garlic cloves
2 (mashed)
olive oil
1 tablespoon
Instructions
1
In a large heavy-duty pot, combine the flank steak or skirt steak with beef broth, vegetable oil, whole cloves, minced garlic, salt, ground cumin, bay leaves, and chopped cilantro.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Allow it to simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
3
Once the meat is cooked, remove it from the pot and set it aside to cool slightly. Strain and reserve 1 cup of the broth, discarding the bay leaves and cloves.
4
When the meat has cooled enough to handle, shred it into thin strips using two forks.
5
In a separate 10-inch skillet, heat olive oil over medium heat. Add chopped onion, red bell pepper, and green bell pepper, sautéing until the onions are translucent and the peppers are tender, about 5-7 minutes.
6
Add minced garlic and season with salt. Cook for another 2 minutes, stirring frequently to prevent burning.
7
Stir in the tomato paste, tomato sauce, and reserved broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes.
8
Add the shredded beef back into the skillet, stirring to combine. Cover and cook for an additional 15-20 minutes, allowing the flavors to meld together.
9
Adjust seasoning as needed and serve hot with white rice, black beans, and fried plantains for a complete meal.
Nutrition Information
10
Fat
21
Carbs
23
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Cuban Ropa Vieja?
Ropa Vieja is a traditional Cuban dish consisting of shredded beef, typically flank or skirt steak, simmered in a savory tomato-based sauce with peppers, onions, and aromatic spices.
What does the name Ropa Vieja mean?
The name translates to "old clothes" in Spanish, referring to the shredded appearance of the beef which resembles torn clothing.
Which cut of beef is best for this recipe?
This recipe specifically calls for 2 lbs of trimmed flank steak or skirt steak, both of which are ideal for shredding into long, tender fibers.
How long does it take to cook the beef for Ropa Vieja?
The beef needs to simmer for approximately 2 hours over low heat until it is tender enough to be easily shredded with a fork.
What are the main vegetables used in Ropa Vieja?
The primary vegetables include a small chopped onion, one red bell pepper, and one green bell pepper.
What spices are included in this Cuban recipe?
The dish is flavored with whole cloves, minced garlic, ground cumin, bay leaves, and fresh cilantro.
How many calories are in one serving of Ropa Vieja?
Each serving contains approximately 255 calories.
How much protein is in a serving of this dish?
One serving provides 23 grams of protein.
What is the fat content per serving?
There are 10 grams of fat per serving in this recipe.
How many carbohydrates are in a serving?
Each serving of Ropa Vieja contains 21 grams of carbohydrates.
What should I serve with Cuban Ropa Vieja?
It is traditionally served with fluffy white rice, hearty black beans, and crispy fried plantains.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
Do I need to save the cooking liquid from the beef?
Yes, you should strain and reserve 1 cup of the cooking broth to add back into the sauce later for extra flavor.
What is the purpose of the white vinegar in the recipe?
One tablespoon of white vinegar is added to provide a bright acidity that balances the richness of the beef and tomato sauce.
Can I use both tomato paste and tomato sauce?
Yes, this recipe uses 3 ounces of tomato paste and 8 ounces of tomato sauce to create a thick and flavorful base.
How do I shred the meat correctly?
Once the cooked meat has cooled slightly, use two forks to pull the beef into thin strips.
What type of oil is used for the vegetables?
The onions and peppers should be sautéed in one tablespoon of olive oil.
Should the bell peppers be sliced or diced?
The red and green bell peppers should be seeded and sliced into thin strips.
How many garlic cloves are needed in total?
The recipe uses 6 garlic cloves in total: 4 minced for the initial beef simmer and 2 mashed for the vegetable sauté.
How long should the beef simmer once added to the sauce?
After adding the shredded beef back into the skillet, cover and cook for an additional 15-20 minutes.
Can I use vegetable oil for the initial cooking?
Yes, one tablespoon of vegetable oil is used in the large pot during the initial simmering of the beef.
Is salt included in the ingredient list?
Yes, one teaspoon of salt is suggested, but you can adjust it to taste during the final seasoning.
How much beef broth is required?
The recipe requires 6 cups of beef broth to properly submerge and cook the steak.
Is Ropa Vieja a spicy dish?
No, it is a savory and fragrant dish, focusing on the flavors of peppers, cumin, and garlic rather than heat.
Can I make this recipe in a heavy-duty pot?
Yes, the instructions recommend starting with a large heavy-duty pot for simmering the beef and its aromatics.
How long do I sauté the onions and peppers?
The onions and peppers should be sautéed for about 5-7 minutes until the onions are translucent and the peppers are tender.
What should I do with the bay leaves and cloves after cooking?
You should discard the bay leaves and whole cloves when straining the broth and before shredding the meat.
Is cilantro used as a garnish or cooked in?
The recipe calls for 1/4 cup of chopped cilantro to be added to the pot during the initial simmering of the beef.
Can I use a skillet for the sauce?
Yes, a 10-inch skillet is recommended for preparing the vegetable base and finishing the dish with the shredded beef.
Is there any sugar or fiber in this recipe?
According to the nutritional data provided, the fiber and sugar content are not specified (null).