This traditional Cuban dish has perhaps the most unappealing name, but it is in fact delicious. It was a staple in the Torres house, in regular rotation with Picadillo and Arroz con Pollo. Abuela used green pepper, but I don’t care for them so I use red bell pepper.
I have also made this using a slow cooker. Rub the meat with the spices, set on top of sliced onions in the slow cooker and add 2 cups water or broth and the 1/2 cup of wine. Cook on low 8 hours, then shred and finish in the skillet as below.
Ropa Vieja (Cuban shredded beef)
Ingredients
- 3 pounds flank steak or brisket
- water to cover
- 1 teaspoon salt
- 1 bell pepper (green or red)
- 4 ounce jar roasted pimentos
- 1 yellow onion
- 4 cloves garlic
- 8 ounces plain tomato sauce
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 bay leaf
- olive oil
Instructions
- In a large pot or Dutch oven, add meat and cover with water. Add salt and cook on medium-low for 2 hours until tender.
- Transfer meat to a plate, and use two forks to shred.
- In a large skillet, sauté the sliced bell pepper, onion and garlic until soft.
- Add tomato sauce, wine, pimentos, cumin, oregano, bay leaf, and salt & pepper to taste. Stir and cook 15 minutes.
- Add the shredded beef and combine well. Cover and cook on low heat to warm through, careful to not dry it out. Serve with white rice.