Ropa Vieja (Cuban Shredded Beef) Recipe

Update Servings
  • 3 1/2 pounds skirt or flank steak
  • salt and pepper, to taste
  • 1 cup flour
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 cloves garlic, mashed
  • 1 teaspoon salt
  • 2 green peppers, chopped
  • 1 can crushed tomatoes (32 ounce can) or 2 cups tomato sauce
  • 1 tablespoon ground cumin
  • 1 cup red wine
  • 2 bay leaves
  • olive oil
  • 3 cups rice, cooked
Season meat with salt and pepper meat lightly (wait until meat is cooked before removing any fat). Dredge meat in flour, shaking off excess flour.

In a large dutch oven, brown meat in some of the oil.

Add enough water to surround meat, but not to cover it. Simmer, covered until done, 1-2 hours. Meat will be fork tender. Add water as necessary to keep it from burning.

Remove meat from the heat, let it cool slightly and shred it.

In a small bowl, combine mashed garlic and salt to make a paste. In a skillet, sauté onions, garlic paste and green pepper in remaining oil until translucent.

Add vegetables and remaining ingredients to shredded meat. Add salt & pepper to taste. Simmer for an additional 30 minutes to an hour.

Serve over rice. Black or pink beans are the perfect side dish.

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