I really liked it and will make it again. The store didnt have flank stake so I grabed london broil, which is just as good. I also only used what I had on hand, so the vegetables included green pepper, onion and capers. As for the sauce, I did not have dry white wine so I substitute it with chicken stock diluted with cider vinigar. I also used red wine vinigar instead of white wine vinigar.
Cuban-Style Ropa Vieja
This version of ropa vieja is made with beef and accented with olives and capers. This recipe first appeared in our April 2012 issue along with Kathleen Squires's story Spanish Conquest.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
6 oz. bacon, roughly chopped2 lb. flank steak, cut into 1 ½″ strips
Kosher salt and black pepper, to taste
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 Cubanelle or green pepper, thinly sliced
6 oz. tomato paste
1 tbsp. cumin
1 tbsp. dried thyme
1 tbsp. dried oregano
5 cloves garlic, finely chopped
1 bay leaf
½ cup dry white wine
2 cups beef stock
1 (16-oz.) can whole peeled tomatoes, crushed
½ cup halved, pitted green olives
⅓ cup sliced jarred pimiento peppers
3 tbsp. capers, rinsed and drained
1 tbsp. white wine vinegar
¼ cup roughly chopped cilantro
INSTRUCTIONS
Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer to a plate, leaving fat in pot. Season steak with salt and pepper. Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion and peppers; cook until soft, about 4 minutes. Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes. Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and steak to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until steak is very tender, 2–3 hours. Remove steak, and shred; return meat to pot with olives, pimientos, capers, and vinegar. Cook until sauce is slightly thickened, about 30 minutes. Stir in cilantro before serving.Ratings & Reviews (4)
Made exactly as recipe indicated and oh my, DELICIOUS! Definitely going down as a classic keeper in my recipe file!
I made this for dinner using my crock pot. It was delicious. Served it with black beans and rice and mango coleslaw. Makes a lot so we have plenty for the freezer. Would be great for a crowd or buffet.
I made both the Canaries-style and Cuban-style ropa recipes. Both were delicious. My guests were begging for more! I found the Cuban style less complicated to make but every bit as satisfying. Combined with rice mixed with butternut squash pieces in it, the meal has been something to look forward to with every helping of leftovers.
Cuban-Style Ropa Vieja
5
5
3
4
