Cuban Beef Ropa Vieja
Cuisine: Other
Categories: Ethnic Dishes, Beef & Dinner
A classic Cuban beef dish featuring tender shredded flank steak simmered in a rich tomato and pepper sauce, full of smoky and savory flavors perfect for a hearty dinner.

Difficulty: MEDIUM
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serving Size: Serves 4
Ingredients:
- 2 pounds flank steak, sliced thinly
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup beef broth
- 1/2 cup dry white wine
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 tablespoon red wine vinegar
Directions:
- Heat olive oil in a large skillet over medium-high heat. Add the flank steak slices and sear until browned on both sides, about 3 minutes per side. Remove and set aside.
- In the same skillet, add the onion and green bell pepper. Sauté for 5-6 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Return the beef to the skillet and stir in the crushed tomatoes, beef broth, white wine, cumin, smoked paprika, oregano, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the beef is tender and the sauce has thickened.
- Remove the bay leaves. Stir in the chopped cilantro and red wine vinegar. Adjust seasoning with salt and pepper if needed.
- Serve hot with white rice and black beans for a traditional Cuban dinner.
