Ropa Vieja Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   In a large pot, heat the olive oil over medium-high heat. Season the beef flank with salt and black pepper, then sear it in the pot until browned on all sides. Remove the beef from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add diced onions, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add Tomatoes and Spices

   Stir in the canned tomatoes, beef broth, cumin, oregano, bay leaves, and return the beef to the pot. Bring the mixture to a boil, then reduce the heat to low.

4. 4

   Simmer the Stew

   Cover the pot and let the stew simmer for about 2-3 hours, or until the beef is tender and easily shredded.

5. 5

   Prepare the Peppers

   While the beef is cooking, slice the bell peppers. In a separate pan, sauté them in a little olive oil until they are tender.

6. 6

   Shred the Beef

   Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine.

7. 7

   Serve

   Serve the ropa vieja topped with sautéed bell peppers and garnish with fresh cilantro.