How To Make Cuban Ropa Vieja
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 2 pounds flank steak
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Cooked rice, for serving
- Chopped fresh cilantro, for garnish
Instructions
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In a large Dutch oven or pot, heat the olive oil over medium-high heat. Season the flank steak with salt and pepper, then sear it on all sides until browned. Remove the steak from the pot and set aside.
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In the same pot, add the onions, bell peppers, and garlic. Cook until the vegetables are softened, about 5 minutes.
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Stir in the crushed tomatoes, beef broth, tomato paste, cumin, oregano, smoked paprika, salt, and pepper. Return the seared steak to the pot and bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the beef is tender and easily shreds with a fork.
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Remove the steak from the pot and shred it using two forks. Return the shredded beef to the pot and simmer for an additional 15 minutes to allow the flavors to meld.
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Serve the Cuban Ropa Vieja over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 395kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 105mg
- Sodium : 503mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 42g
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