Out of Stock
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
All the smoke, spice, and color to make this classic Cuban dish a beloved international favorite, served with a side of sweetness to really round out your plate.
Boneless Beef Whole Flank Steak, thawed
QTY 2- 2.5 lbs.
QTY 2 Tbsp.
WFF Pepper Trio with Onions
QTY 1 Package
QTY 1 tsp.
QTY ½ tsp.
Garlic Cloves, chopped
Pimento Stuffed Green Olives, sliced
QTY ¼ Cup
Red Bell Pepper, sliced into strips
QTY 12 FL. OZ.
QTY 1 ½ tsp.
QTY 4 Cups
Fresh Cilantro, chopped
QTY ¼ Cup
WFF Sweet Plantains Cooked
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
Place flank steak in a large pot with beef broth and bay leaf. Cover and simmer for 1 ½ hours on medium-low heat until beef is tender.* (This can be done in a pressure cooker or slow cooker but adjust cooking times accordingly). Shred the beef using a two forks. Reserve broth.
In a separate skillet, heat oil on medium-high heat. Add the trio of peppers, red bell pepper and garlic. Sauté until wilted. Add tomato sauce, annatto, cumin, oregano, olives and 1 cup beef broth. Add salt and pepper to taste. Add shredded beef, cover and simmer for 10-15 minutes. Add ¼ cup broth if needed. Season with salt and pepper and add chopped cilantro.
Cook plantains according to package. Serve Ropa Vieja with white rice and sweet plantains on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F
We offer delivery and in-store pick-up! Please enter your ZIP so we can serve you better.
We hope you're hungry, because an amazing meal is just a few clicks away!
We only serve select areas right now, but are working hard to expand our coverage