Ingredients with Measurements:
- 2 lbs flank steak
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pimento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the flank steak and sear on both sides until browned, about 5 minutes per side.
3. Remove the steak from the pot and set aside.
4. Add the onion, green and red bell peppers, and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the diced tomatoes, beef broth, cumin, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Return the flank steak to the pot and bring to a simmer.
7. Cover the pot and simmer for 2-3 hours, or until the steak is tender and shreds easily with a fork.
8. Remove the steak from the pot and shred it with two forks.
9. Return the shredded steak to the pot and add the sliced olives and capers.
10. Simmer for an additional 10-15 minutes to allow the flavors to meld.
11. Stir in the chopped parsley and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Simmer on medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 10g
- Protein: 38g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Pimento-stuffed green olives can be substituted with regular green olives or Kalamata olives.
- Capers can be omitted if desired.
Variations:
- Add 1/2 cup of dry white wine to the pot before adding the beef broth for a slightly tangy flavor.
- Add 1/2 cup of raisins or currants to the pot for a touch of sweetness.
- Add 1/2 tsp of red pepper flakes for a spicy kick.
Tips and tricks:
- To make shredding the steak easier, let it cool for a few minutes before shredding.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the Ropa Vieja with Olives and Capers over a bed of rice or with crusty bread.
Garnishes:
- Garnish with additional chopped parsley or sliced green onions.
Pairings:
- Serve with a side of black beans and fried plantains for a traditional Cuban meal.
Suggested side dishes:
- Black beans
- Fried plantains
- Rice and beans
- Cuban-style corn on the cob
Troubleshooting advice:
- If the dish is too dry, add more beef broth or water to the pot.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ropa Vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. It is believed to have originated from a Spanish dish called "ropa vieja de garbanzos," which was made with chickpeas instead of beef.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the combination of beef, tomatoes, olives, and capers.
Serving suggestions:
- Serve with a side of rice and beans or crusty bread to soak up the flavorful sauce.
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Region: Spanish