Ropa Vieja Recipe

Season and sear

Pat the flank steak dry with paper towels. Rub both sides with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the steak 3–4 minutes per side until well browned (don’t worry about cooking through). Remove steak to a plate.

Deglaze and braise

Reduce heat to medium. Pour 1 cup white wine (or extra beef broth) into the pot to deglaze, scraping up browned bits. Add 2 cups beef broth, 2 bay leaves, and place the seared steak back into the pot. Bring to a gentle simmer, cover, and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 1.5–2 hours, until the meat is fork-tender and easily shreds. Turn the steak once halfway through cooking.

Rest and shred

Remove the steak from the braising liquid and let rest 10 minutes. Reserve 1 to 1.5 cups of braising liquid; discard bay leaves. Use two forks to shred the beef into long strands. Set shredded beef aside. Skim fat from the reserved liquid if needed and keep warm.

Prepare aromatics

While the beef braises (or after you remove it), heat 1 tbs olive oil in a large skillet or the same Dutch oven over medium heat. Dice 1 large yellow onion and both bell peppers into 1/2-inch pieces. Add onions and peppers and sauté 6–8 minutes until softened. Mince 4 cloves garlic and add for 1 minute until fragrant.

Build the sauce

Add 2 tbs tomato paste to the softened vegetables and cook 1–2 minutes, stirring, to caramelize the paste. Stir in 14 oz crushed tomatoes, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp paprika, 1/4 tsp red pepper flakes, 1 additional bay leaf, 1 tbs lime juice, 2 tbs chopped pimento, 1 cup sliced green olives, and 2 tsp capers. Bring mixture to a low simmer and cook 8–10 minutes to meld flavors.

Combine beef and sauce

Add the shredded beef to the sauce and pour in up to 1 to 1.5 cups reserved braising liquid as needed to achieve a moist, saucy consistency. Simmer together 10–15 minutes so the beef absorbs the sauce. Taste and adjust salt and pepper. Stir in 2 tbs chopped cilantro or parsley just before serving.

Serve the ropa vieja hot over cooked white or yellow rice, with black beans on the side if using, and lime wedges. Leftovers keep covered in the refrigerator for up to 4 days and often taste better reheated the next day as flavors continue to develop.