Ropa Vieja (Shredded Beef)

Ropa Vieja (Shredded Beef)
Yields 6
Write a review
  1. 2 pounds chuck, skirt or flank steak (I prefer chuck, it has a little more fat and taste)
  2. 1/3 cup canola oil
  3. sea salt
  4. freshly ground black pepper
  5. 1/3 cup all purpose flour
  6. 2 onions, (1 cut in half and 1 sliced)
  7. 1 green bell pepper, cut in half
  8. 1 red bell pepper, sliced
  9. 4 cloves garlic, minced
  10. 2 tablespoons olive oil
  11. 1 16 oz. can tomato sauce (we like it saucey, use less for drier recipe)
  12. 1 tablespoon tomato paste
  13. 1 teaspoons fresh oregano
  14. 1 teaspoons ground cumin
  15. 1/2 teaspoon sugar
  16. 1 bay leaf
  17. 1/2 cup white cooking wine
  18. 1/3-1/2 cup Spanish olives
  19. 1/3 cup fresh parsley, chopped
  1. Season meat generously with salt and pepper. Dredge in flour and shake off excess.
  2. Using a large pan or dutch oven, heat canola oil. Add meat and brown on both sides. Add enough water to surround the meat, but not covered. Add both halves of green pepper and onion, and 1 clove of garlic. Cover pan with lid, and simmer until meat is fork tender, about 2 hours (add more water as necessary). Remove from heat and cool completely. Discard vegetables. Shred the meat.
  3. In the same pan used to cook the meat, heat olive oil. Add onions, bell peppers and garlic and sauté until vegetables are soft. Add meat, tomato sauce, paste, oregano, cumin, sugar, s+p, bay leaf and wine. Cook about 30 minutes.
  4. Remove bay leaf and discard. Stir in olives and parsley. Serve with white rice.
  1. Enjoy!
The Mad Table