Ropa Vieja | FoodieAtlas

Ingredients

2 lbs flank steak
1 tablespoon olive oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup tomato sauce
1/2 cup dry white wine
1/4 cup apple cider vinegar
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 bay leaf
1/4 cup pitted green olives, sliced
1/4 cup capers
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Cook the Beef

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the flank steak and sear on all sides until browned. Remove the steak and set aside.

Prepare the Vegetables

In the same pot, add the sliced onion and bell peppers. Cook until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the Sauce Ingredients

Return the seared flank steak to the pot. Add the crushed tomatoes, tomato sauce, white wine, apple cider vinegar, ground cumin, oregano, smoked paprika, and bay leaf. Stir to combine.

Simmer

Bring the mixture to a simmer, cover, and cook on low heat for about 2-3 hours, or until the meat is tender and shreds easily.

Shred the Meat

Remove the steak from the pot and shred it using two forks. Return the shredded meat to the pot.

Add Final Ingredients

Stir in the sliced green olives and capers. Adjust seasoning with salt and pepper to taste.

Serve

Garnish with fresh cilantro if desired. Serve with rice, black beans, or fried plantains.