Ropa Vieja Recipe

Name: Ropa Vieja Recipe
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 3 tbsp olive oil; 2 lbs flank steak; 2 tsp adobo seasoning; 2 yellow onions; 3 bell peppers; 4 garlic cloves; 4 oz sofrito; 8 oz tomato sauce; 2 tsp Sazon seasoning; 1 tsp black pepper; 32 oz beef broth; 10 Spanish green olives; 4 oz jar sliced red pimentos; 3 tbsp capers; Cilantro for garnish

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 55 mins
Servings
8 servings
Calories
269 kcal
Course
Dinner
Cuisine
International

Ropa Vieja Recipe

Sarah Armstrong

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My Ropa Vieja Recipe is a richly seasoned Latin dish with slow-cooked shredded tender steak, vegetables, olives and capers. Amazing flavors!

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Ingredients

Servings

3 tbsp olive oil or vegetable oil
2 lbs flank steak (See Note 1)
2 tsp adobo seasoning (store bought or my version)
2 yellow onions sliced
3 bell peppers (See Note 2)
4 garlic cloves minced
4 oz sofrito (See Note 3)
8 oz tomato sauce
2 tsp Sazon seasoning (store bought or my version)
1 tsp black pepper
32 oz beef broth
10 Spanish green olives sliced (stuffed with pimentos)
4 oz jar sliced red pimentos
3 tbsp capers drained
Cilantro for garnish

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Instructions

Slice the onion thinly and cut the bell peppers into 1/4 inch strips. Mince the garlic.
Season both sides of each flank steak with adobo seasoning. Cut each in half to fit in pot.
Heat the oil in large heavy-bottomed Dutch oven over medium high heat. Add the steaks to the pot and sear each side, working in batches, until browned, about 10 minutes.
Place the seared meat to a plate and lower heat to medium on Dutch oven. Add the onions, half the bell peppers and garlic. Cook, stirring occasionally, about 10 minutes.
Add the sofrito, tomato sauce, Sazon, pepper and beef broth. Stir and bring mixture to a boil. Return the beef to pot and push under the vegetables. Lower heat and simmer, covered for 45 minutes.
Stir in remaining bell peppers, olives, pimentos, and capers. Cover pot and continue to simmer for 90 minutes. Meet should almost fall apart when you pick it up.
Carefully transfer meat to bowl and shred meat with fingers or two forks. Bring the vegetables and sauce to a boil and add the meat, cook for another 10 minutes uncovered. Serve over white rice with cilantro sprigs for garnish (See Note 4).

Notes

Cut each flank steak vertically in half, not lengthwise!
I like to use different colored bell peppers like red, green, yellow. We eat with our eyes!
Sofrito is a thick, salsa-like Latin cooking base made of tomato, onion, green peppers, culantro and garlic, saves you prep time in the kitchen. Sofrito comes in a 8 oz tall jar, I use about half of it. Feel free to use the entire 8 oz if you prefer a more punch of flavor and or substitute with a 4 oz of tomato paste instead if you like and add a quarter cup of water.
As another option to serve: Ropa Vieja can also be served with black beans and fried plantains with limes.

Nutrition Information

Show Details

Calories 269kcal (13%) Carbohydrates 11g (4%) Protein 27g (54%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 68mg (23%) Sodium 1005mg (42%) Potassium 857mg (24%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2130IU (43%) Vitamin C 76.7mg (85%) Calcium 55mg (6%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 269 kcal

% Daily Value*

Calories	269kcal	13%
Carbohydrates	11g	4%
Protein	27g	54%
Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	68mg	23%
Sodium	1005mg	42%
Potassium	857mg	18%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2130IU	43%
Vitamin C	76.7mg	85%
Calcium	55mg	6%
Iron	3.3mg	18%