Authentic Cuban Ropa Vieja

• •2 lb flank steak, cut into large chunks along the grain
• •3 tablespoon olive oil, divided
• •1 large yellow onion, thinly sliced into strips
• •1 medium red bell pepper, seeded and thinly sliced into strips
• •1 medium green bell pepper, seeded and thinly sliced into strips
• •6 cloves garlic, minced
• •2 tablespoon tomato paste
• •1 cup crushed canned tomatoes
• •0.5 cup dry white wine or dry Spanish cooking wine (vino seco)
• •1 cup beef broth reserved from simmering meat
• •1.5 teaspoon ground cumin
• •1 teaspoon dried oregano
• •1 teaspoon sweet Spanish paprika
• •2 bay leaves
• •0.3 cup pimento-stuffed Spanish green olives, sliced or halved
• •1 tablespoon brine from the olive jar
• •1 tablespoon capers, rinsed and drained
• • to taste salt
• • to taste freshly ground black pepper
• •2 tablespoon fresh cilantro, chopped for garnish

Instructions

1. 1

   Place the flank steak in a large Dutch oven or pot. Cover with water by about 1 inch, season with 1 teaspoon of salt and add 1 bay leaf. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

2. 2

   Reduce the heat to low, cover tightly with a lid, and simmer gently for 1.5 to 2 hours, until the meat is fork-tender and pulls apart easily.

3. 3

   Transfer the beef to a cutting board and let cool enough to handle. Strain and reserve 1 cup of the rich poaching liquid for the sauce. Using two forks or your fingers, shred the beef along the grain into long, thin rope-like strands.

4. 4

   Wipe out the Dutch oven and heat 2 tablespoons of olive oil over medium heat. Add the sliced onions, red bell pepper, and green bell pepper. Sauté for 6 to 8 minutes until softened and beginning to caramelize at the edges.

5. 5

   Add the minced garlic, ground cumin, dried oregano, and paprika. Cook, stirring constantly, for about 1 minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 1 to 2 minutes, coating the vegetables thoroughly. Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom, and simmer until reduced by half (about 2 to 3 minutes).

7. 7

   Add the crushed tomatoes, the 1 cup of reserved beef broth, the remaining bay leaf, sliced green olives, olive brine, and capers. Bring the sauce to a gentle simmer.

8. 8

   Add the shredded beef to the sauce, stirring well so the meat is completely coated. Season with salt and black pepper to taste.

9. 9

   Cover the pot, lower the heat, and simmer gently for 25 to 30 minutes, stirring occasionally, until the flavors have melded and the beef has absorbed the savory sauce. Uncover during the last 5 minutes if you prefer a thicker consistency.

10. 10

    Discard the bay leaves. Taste and adjust seasoning with additional salt, pepper, or a splash of olive brine if desired. Garnish with fresh cilantro and serve hot.

Chef's Tips

• 💡Cutting the flank steak into large 3- to 4-inch pieces along the grain before boiling makes shredding into long, authentic 'ropa vieja' (old clothes) shreds much easier.
• 💡Never discard the poaching water; it becomes a flavorful, natural beef stock that enriches the final sofrito sauce.
• 💡The splash of olive brine and capers adds the signature tangy brightness that balances the sweet peppers and rich beef.
• 💡Serve traditionally alongside white rice, black beans (or Moros y Cristianos), and sweet fried plantains (maduros).