Cuban Ropa Vieja with Bell Peppers and Olives

Name: Cuban Ropa Vieja with Bell Peppers and Olives
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Flank steak; Onion; Garlic cloves; Red bell pepper; Green bell pepper; Crushed tomatoes; Green olives; Olive oil; Ground cumin; Paprika; Salt and pepper; White wine vinegar; Orange juice; Dried oregano; Bay leaf

Traditional Cuban Shredded Beef Stew

A savory and succulent Cuban dish, Ropa Vieja is a vibrant stew made with shredded beef, bell peppers, and olives, perfect for a satisfying main course.

3 h 30 min
6
Intermediate

Ingredients

For the Ropa Vieja

Flank steak

2 lbs, cut into large chunks

Onion

1 large, finely chopped

Garlic cloves

3 cloves, minced

Red bell pepper

1, sliced

Green bell pepper

1, sliced

Crushed tomatoes

1 can (15 oz)

Green olives

1/2 cup, pitted and sliced

Olive oil

1/4 cup

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Salt and pepper

To taste

For the Marinade

White wine vinegar

1/4 cup

Orange juice

1/4 cup

Dried oregano

1 teaspoon

Bay leaf

1 leaf

Preparation

Marinating the Beef

Combine Marinade Ingredients

Combine white wine vinegar, orange juice, oregano, and bay leaf in a bowl.

Add Beef

Add the beef chunks, ensuring they are fully covered.

Chill

Marinate in the fridge for at least 2 hours.

Do not rush the marinating process; flavors develop best over time.

Preparing the Vegetables

Heat Oil

Heat olive oil in a large pot over medium heat.

Sauté Onions

Sauté onions until translucent, about 5 minutes.

Add Peppers and Spices

Add garlic, bell peppers, cumin, and paprika; continue to sauté for another 2 minutes.

For deeper flavor, let the beef marinate overnight.

Cooking Process

Simmering the Beef

Drain the beef, reserving marinade, and add it to the pot.

Developing Flavors

Stir in the reserved marinade, crushed tomatoes, and olives.

Finishing Touches

Simmer on low heat until beef is tender and can be easily shredded.

Plating & Serving