Cuban Ropa Vieja Recipe
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4.6
38 reviews
Excellent
Cuban Ropa Vieja Recipe
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Let this Cuban Ropa Vieja recipe spice up your mealtime! It combines flank steak, bacon, and bell peppers, creating a Cuban beef stew that's as flavorful as it is colorful.
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Ingredients
- 6 oz. Bacon roughly chopped
- 2 lb. flank steak cut into 1 1/2 inch strips
- kosher salt to taste
- black pepper to taste
- 1 yellow onion thinly sliced, medium
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 tbsp. cumin
- 1 tbsp. thyme dried
- 1 tbsp. oregano dried
- 5 cloves garlic finely chopped
- 1 bay leaf
- 6 oz. tomato paste
- 1/2 cup white wine dry
- 2 cups chicken broth reduced sodium
- 1 16- oz. whole peeled tomatoes canned
- 1/2 cup halved pitted green olives
- 1/3 cup pimiento peppers sliced, jarred
- 1 tablespoon white wine vinegar
- 1/4 cup cilantro roughly chopped
Instructions
- Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate.
- Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces.
- Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes.
- Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot.
- Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender.
- Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro.
Equipments used:
Notes
- To store Cuban Ropa Vieja, place it in an airtight container in the fridge for up to 3-4 days. To freeze, place it in sealed containers or heavy-duty freezer bags for up to 3 months.
- Thaw in the refrigerator overnight when ready to eat. Reheat on the stove over medium heat, stirring occasionally until hot, or microwave in a suitable container, stirring at intervals to ensure even heating.
Nutrition Information
Show Details
Serving
1serving
Calories
454kcal
(23%)
Carbohydrates
21g
(7%)
Protein
41g
(82%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.04g
(2%)
Cholesterol
109mg
(36%)
Sodium
818mg
(34%)
Potassium
1330mg
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1772IU
(35%)
Vitamin C
70mg
(78%)
Calcium
201mg
(20%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 454kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 818mg | 34% |
| Potassium | 1330mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1772IU | 35% |
| Vitamin C | 70mg | 78% |
| Calcium | 201mg | 20% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
38 reviews
Excellent
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