Authentic Cuban Ropa Vieja (Shredded Beef Stew)

Authentic Cuban Ropa Vieja (Shredded Beef Stew) ingredients

• 2 lbs flank steak or skirt steak
• 1/2 medium yellow onion, quartered
• 2 cloves garlic cloves, smashed
• 1 leaf bay leaf
• 1 tsp salt
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 8 oz can tomato sauce
• 1 cup beef broth (or reserved beef cooking liquid)
• 2 leaves bay leaves
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 cup pimento-stuffed green olives, halved
• 2 tbsp capers, drained
• to taste salt and black pepper to taste
• 4 cups cooked white rice
• 2 cups black beans

How to make Authentic Cuban Ropa Vieja (Shredded Beef Stew)

1. Place the 2 lbs flank steak into a large pot or Dutch oven. Add 1/2 quartered yellow onion, 2 smashed garlic cloves, 1 bay leaf, and 1 teaspoon salt. Cover the beef with enough cold water (about 6-8 cups) to fully submerge it.
2. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the beef is very tender and easily shreddable with a fork. This slow cooking ensures a tender texture.
3. Carefully remove the beef from the cooking liquid and place it on a cutting board. Reserve 1 cup of the beef cooking liquid for later use; discard the remaining liquid and aromatics.
4. Once the beef is cool enough to handle, use two forks to shred the steak into long, thin strands, resembling 'old clothes' which gives Ropa Vieja its name.
5. Heat 3 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 thinly sliced yellow onion, 1 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
6. Add 4 cloves minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
7. Stir in the 8 oz can tomato sauce, 2 bay leaves, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Cook for 3-5 minutes, stirring, until the tomato sauce slightly darkens and coats the vegetables.
8. Pour in the 1 cup reserved beef cooking liquid (or beef broth) and add the shredded beef to the pot. Stir to combine, ensuring the beef is well coated with the sauce and vegetables.
9. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 30-45 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
10. Stir in the 1/2 cup halved pimento-stuffed green olives and 2 tablespoons drained capers during the last 10 minutes of simmering. Taste and adjust seasoning with salt and black pepper as needed.
11. Remove the bay leaves before serving. Serve the authentic Cuban Ropa Vieja hot, traditionally alongside cooked white rice and black beans.

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