Name: Ropa Vieja
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 lb. flank steak -; 3 tsp. kosher salt, divided, plus more -; 4 tbsp. vegetable oil, divided -; 2 bell peppers (preferably 1 red and 1 yellow), seeded and sliced -; 1 yellow onion, halved lengthwise and sliced -; 6 cloves garlic, minced -; 2 tbsp. tomato paste -; 1 tbsp. smoked paprika -; 2 tsp. cumin -; 2 tsp. dried oregano -; 1/2 c. dry white wine -; 1 (28-oz.) can whole peeled tomatoes -; 2 dried bay leaves -; 1 c. pimento-stuffed olives, halved crosswise -; Cooked rice and black beans, for serving -; 1/4 c. chopped fresh cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ropa Vieja

1. 2 lb. flank steak -

2. 3 tsp. kosher salt, divided, plus more -

3. 4 tbsp. vegetable oil, divided -

4. 2 bell peppers (preferably 1 red and 1 yellow), seeded and sliced -

5. 1 yellow onion, halved lengthwise and sliced -

6. 6 cloves garlic, minced -

7. 2 tbsp. tomato paste -

8. 1 tbsp. smoked paprika -

9. 2 tsp. cumin -

10. 2 tsp. dried oregano -

11. 1/2 c. dry white wine -

12. 1 (28-oz.) can whole peeled tomatoes -

13. 2 dried bay leaves -

14. 1 c. pimento-stuffed olives, halved crosswise -

15. Cooked rice and black beans, for serving -

16. 1/4 c. chopped fresh cilantro -

How to cook deliciously - Ropa Vieja

1. Stage

Cut steak into 4 rectangular pieces. Pat dry with paper towels; season both sides with 1 1/2 teaspoons salt.

2. Stage

In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

3. Stage

In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

4. Stage

Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

5. Stage

Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

6. Stage

Spoon ropa vieja over rice and beans. Top with cilantro.