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the finished ropa vieja
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Ropa Vieja Recipe

Prep Time5 minutes
Cook Time3 hours
Servings: 8

Ingredients

  • 2 Lbs flank steak
  • 1 Yellow onion cut into strips
  • 2 Bell peppers of any color cut into strips
  • 4 Cloves of garlic minced
  • 2 Cups of beef broth
  • 1 16 oz. Can of crushed tomato
  • 2 Teaspoons of Sazon seasoning
  • 1 Tablespoon of Adobo seasoning
  • 2 Tablespoons of capers optional
  • 1 Cup of Spanish olives stuffed with pimento optional
  • ½ Cup of dry white wine
  • 2 Bay leaves
  • 3 Tablespoons of Olive oil
  • Salt & pepper to taste

Garnish:

  • Minced cilantro

Instructions

  • Prep the flank steak: Get out a cutting board and place your flank steak on it. Then observe the steak and find out which way the grain is going and cut it into thirds against the grain. Finally, rub the adobo seasoning into each piece of the steak.
  • Brown the flank steak: Get out a large pot, pour two tablespoons of olive oil in it and place it over high heat. Once it’s hot place each piece of flank steak in it and let them brown on each side, about 5 minutes. Depending on the size of your pot you might have to do this in batches. After each piece is browned take them out of the pot and set them aside until step 5.
  • Sautee the vegetables: Pour another tablespoon of oil to the pot and toss in the onion and bell peppers. Sautee both of these ingredients for 3 to 5 minutes or until they have softened. Then toss in the garlic and sazon seasoning, mix it all together and continue sauteing for another minute or two.
  • Make the sauce: Pour in the white wine and use it to deglaze the pot. Then add in the beef broth, crushed tomatoes, and bay leaves. Stir everything together and let it come back to a simmer.
  • Add the pieces of beef back to the pot and make sure they are all covered by the liquid. Cover the pot and let it simmer for 2 hours.
  • Shred the beef: After the two hours are done take the beef back out of the pot and back onto your cutting board. Then use either your hands or two forks to shred the beef into thin yet long strips.
  • Finish the dish: Add the shredded beef back to the pot along with olives and capers. Stir it all together let everything simmer for another 20 minutes uncovered. In the end, taste a piece of beef and add salt and pepper as needed.
  • Serve the ropa vieja on a plate with some rice and black beans, garnish with some cilantro and enjoy!