Ropa Vieja

Ropa vieja means "old clothes" in Spanish—the shredded beef is said to look like torn rags. This Cuban classic slow-braises flank steak with peppers, tomatoes, and warm spices until it pulls apart into a rich, comforting stew.

Serves 4

Estimate for one serving

• 420 cal
• 38g protein
• 14g carbs
• 22g fat
• 3.5g fiber

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Ingredients

• 2 lbs flank steak
• 2 tbsp olive oil
• 1 (thinly sliced) large onion
• 1 (thinly sliced) green bell pepper
• 1 (thinly sliced) red bell pepper
• 4 (minced) garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 2 bay leaves
• 1/2 cup dry white wine
• 1 (14-oz can) crushed tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1/2 cup (halved) pimiento-stuffed green olives
• 2 tbsp (drained) capers
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Cut the flank steak into 3–large pieces to fit in your pot.
2. 2Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. 3Season the steak pieces with salt and black pepper, then brown on both sides, about 4–5 minutes per side. Remove and set aside.
4. 4In the same pot, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 6–7 minutes until softened.
5. 5Add the 4 minced garlic cloves, cumin, oregano, and paprika. Cook for 1 minute until fragrant.
6. 6Pour in dry white wine and scrape up any browned bits from the bottom. Simmer for 2 minutes.
7. 7Return the browned steak to the pot. Add bay leaves, the 14-oz can crushed tomatoes, tomato paste, and beef broth. Stir to combine.
8. 8Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2½ hours until the beef is very tender and shreds easily.
9. 9Remove the steak pieces to a cutting board. Discard the bay leaves. Shred the meat using two forks.
10. 10Return the shredded beef to the sauce. Stir in halved green olives and capers. Simmer uncovered for 10–15 minutes to thicken the sauce.
11. 11Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over rice.