Ropa Vieja

Creating Ropa Vieja at home is a rewarding process that results in tender, flavorful beef. Start by patting the beef dry and seasoning it with salt and pepper, then sear it in oil until browned on all sides to lock in the juices. This step builds a strong base of flavor from the start.

After removing the beef, caramelize the sliced vegetables in the same pot using the flavorful drippings. Add minced garlic and spices next, followed by white wine to deglaze the pot and lift those tasty bits. Stir in the broth, crushed tomatoes, tomato paste, and bay leaves, simmering for about 5 minutes to blend the flavors.

Return the beef along with the halved carrot and celery to the pot, bring it to a boil, then cover and simmer on low heat for 3 to 4 hours until the meat is fork-tender. Once done, remove the vegetables and bay leaves, shred the beef, and mix it back into the sauce. Finally, stir in olives, roasted red peppers, capers, and pimientos, simmering uncovered for 30 minutes to thicken, and finish with fresh parsley for a burst of color and taste.

Prepare all ingredients by slicing the onion and bell peppers, mincing the garlic, and setting aside the spices and liquids.

In a large pot, heat oil over medium-high heat and sear the flank steak until browned on all sides.

Remove the meat and sauté onions, bell peppers, and garlic in the same pot until soft.

Add crushed tomatoes, beef broth, cumin, smoked paprika, oregano, salt, and pepper to the vegetables and stir to combine.

Return the seared meat to the pot, cover, and simmer for about 2 hours until tender.

Remove the meat, shred it, and return it to the sauce.

Simmer the mixture for an additional 15 minutes and serve hot.