Ropa Vieja “old clothes” is a traditional Cuban comfort food where flank steak is simmered low and slow and tossed with sweet peppers, paprika, and pimento-stuffed olives until it falls apart into tender shreds like “tattered rags”. Serve it over rice and black beans and topped with a sprinkle of fresh cilantro.
Prep time: 20 minutes Cook time: 2 1/2 - 3 hours Total Time: 3 hours 20 minutes Yield: 6
Ingredients:
2 pounds flank steak
3 tsp., divided salt
4 Tbsp. olive oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 onion, sliced
6 cloves garlic, minced
2 Tbsp. tomato paste
1 Tbsp. paprika
2 tsp. ground cumin
2 tsp. dried oregano
½ cup dry white wine
1 can (14.5 oz.) diced tomatoes
2 bay leaves
1 cup pimento-stuffed olives
¼ cup fresh cilantro, chopped
White rice
1 (14.5 oz.) can Black beans, rinsed
Instructions:
1. Cut the flank steak into 4 rectangular pieces and pat them very dry with paper towels. Season all over with 1 ½ tsp. of the salt.
2. Heat 2 Tbsp. of the olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak until deeply browned on both sides, 5 – 6 minutes total, then move it to a plate.
3. Add the remaining 2 Tbsp. Olive oil to the same pot over medium-high heat. Cook the bell peppers, onion, and the remaining 1 ½ tsp. salt, stirring occasionally, until slightly softened, 4 – 5 minutes. Stir in the garlic, tomato paste, paprika, cumin, and oregano. Cook another 1 – 2 minutes, until the vegetables soften and the spices smell fragrant.
4. Pour in the wine and scrape up any browned bits stuck to the bottom, cooking until it reduces by half, about 2 minutes. Add the tomatoes with their juices and the bay leaves. Nestle the beef back in, add just enough water to cover it if needed, and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the steaks are fork-tender, 2 ½ - 3 hours.
5. While the steak is simmering, cook the rice and heat up rinsed black beans.
6. Transfer the steaks to a plate and shred them finely with two forks, then stir the shredded meat back into the pot. Simmer uncovered, stirring until the liquid reduces into a sauce that clings to the beef, 5 – 10 minutes.
7. Stir in the olives and taste for salt. Spoon the ropa vieja over rice and black beans and sprinkle with fresh, chopped cilantro.
Recipe adapted from: everydaymeal.com
Nutrition Facts:
Calories: 375
Total Fat: 25g
Total Carbohydrate: 5 g
Protein: 35 g
Equivalents: 5 medium fat Proteins, 2 fats