Cuban ropa vieja

Name: Cuban ropa vieja
Cook time: 168 min
Total time: 168 min
Yield: 6
Cuisine: Cubana
Ingredients: 400 g Rice; 2 u Onion; 4 cloves Garlic; Salt; 2 tablespoons Tomato Puree; 3 tablespoons Extra Virgin Olive Oil; 1 u Red Pepper; 1 teaspoon Ground Cumin; 2 leaves Bay Leaf; 1 u Green Pepper; 1 teaspoon Oregano; 150 ml Dry White Wine; 400 g Chopped Tomatoes; 1 kg Beef Flank Steak; 80 g Pimento Stuffed Olives

Ropa vieja cubana

Medium

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 3 hr
Servings: 6

Summary

Flank steak simmered slowly and shredded into a sofrito of tomato, peppers, cumin and white wine, with olives. Cuba's national dish, served with white rice, black beans and fried plantain.

Ingredients

6 servings

Add to Bring!

400 g Rice (white, to serve)
2 u Onion (1 for the stock and 1 in strips)
4 cloves Garlic (chopped)
Salt (to taste)
2 tablespoons Tomato Puree (concentrated)
3 tablespoons Extra Virgin Olive Oil
1 u Red Pepper (in strips)
1 teaspoon Ground Cumin
2 leaves Bay Leaf
1 u Green Pepper (in strips)
1 teaspoon Oregano (dried)
150 ml Dry White Wine
400 g Chopped Tomatoes (tinned)
1 kg Beef Flank Steak (in large pieces)
80 g Pimento Stuffed Olives (sliced)

Instructions

Put the beef in a pot with half an onion, the bay leaves and salt, cover with water and simmer gently, covered, until it falls apart with a fork.
2 hr
Lift out the beef, let it cool slightly and shred it along the grain with two forks or your hands. Keep two cups of the stock.
10 min
Heat the oil in a large casserole and soften the sliced onion and peppers. Add the garlic, cumin and oregano and fry for a minute.
10 min
Add the tomato paste and tomatoes, pour in the wine and let it reduce a little.
8 min
Add the beef, olives and a cup of stock and simmer gently, stirring now and then, until the sauce coats the meat. Season with salt.
20 min
Serve with white rice and, if you like, black beans and fried ripe plantain.

Notes

The name, "old clothes", comes from the shredded beef looking like rags. It is even better the next day, once the meat has soaked up the sofrito. The cooking stock is gold: use it for the rice or beans. In a pressure cooker the beef is tender in about 40 minutes.