How To Make Michelle Bernstein’s Ropa Vieja Recipe
A savory Cuban shredded beef dish in a flavorful tomato-based sauce.
Serves:
Ingredients
- 2 lbs flank steak
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes with their juice
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
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Season the flank steak with salt and pepper. In a large Dutch oven, heat the olive oil over high heat and sear the steak until browned on both sides.
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Remove the steak from the pot and add the onion, bell peppers, and garlic. Cook until the vegetables are soft.
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Add the tomato paste, diced tomatoes, cumin, paprika, and oregano. Stir to combine.
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Return the steak to the pot and add the bay leaves and beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef is tender and shreds easily.
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Remove the bay leaves and shred the beef with two forks. Serve hot with rice and black beans.
Nutrition
- Calories : 436kcal
- Total Fat : 18g
- Saturated Fat : 5g
- Cholesterol : 103mg
- Sodium : 627mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 49g
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