Ropa Vieja

By Diane UngerDecember 10, 2018

Makes
8 servings
Cook Time
4 hours
Active time plus cooling
30 minutes active
Rating
3

Ropa vieja is a classic Cuban dish of shredded beef with tomatoes, onions and bell peppers, often accented with the briny olives. The name translates as “old dress,”a reference to the tattered look of the shredded slow-cooked meat. We preferred flank steak for its rich, meaty flavor and unique muscle structure—the fibers shred easily after braising. Look for an extra-large flank steak, which should weigh about 3 pounds, or multiple steaks if you can't find one that large. We like ropa vieja served with rice and beans, along with fresh, crunchy red and white slaw

Tip

Don't slice the bell peppers too thinly or the long cooking time may cause them to disintegrate.

Ingredients

3
pounds flank steak, halved lengthwise with the grain, then halved crosswise across the grain
Kosher salt and ground black pepper
3
tablespoons cumin seeds
3
tablespoons coriander seeds
2
tablespoons extra-virgin olive oil
2
medium white onions, halved and thinly sliced lengthwise
2
red bell peppers, stemmed, seeded and sliced ½ inch thick
2
jalapeño chilies, stemmed and sliced into thin rounds
10
medium garlic cloves, peeled
28
-ounce can whole peeled tomatoes, crushed
1
cup low-sodium beef broth or water
1
cup pimento-stuffed green olives, roughly chopped
3
tablespoons lime juice, plus lime wedges to serve

Step 1

Heat the oven to 350°F with a rack in the lower-middle position. Season the meat on both sides with salt and pepper; set aside.

In a large Dutch oven over medium, toast the cumin and coriander seeds until fragrant, 1 to 3 minutes. Transfer to spice grinder and let cool slightly, then pulse until coarsely ground, about 10 pulses; set aside.

Step 2

In the same pot over medium-high, stir together the oil, onions, bell peppers, jalapeños, garlic, spice mixture and 1½ teaspoons salt. Cover and cook, stirring occasionally, until the vegetables are softened and beginning to brown, 8 to 10 minutes.

Stir in the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

Nestle the meat into the vegetables so the pieces are partially submerged. Add the broth, then cover and bake for 2 hours.

Step 3

Uncover the pot and continue to cook until a paring knife inserted into the meat meets no resistance, about another 1 hour. Remove from the oven and let rest for 20 to 30 minutes.

Step 4

Using kitchen shears, snip the meat, still in the pot, across the grain into rough 1-inch lengths. Stir in the olives and lime juice, gently breaking up the meat, then taste and season with salt and pepper. Serve with lime wedges.

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