Recipe:Slow-Cooked Flank Steak Ropa Vieja
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
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. Serves 4 - .
Ingredients
-
BEEF FLANK STEAK, thawed
1.75LBQty 2- 2.5 lbs.$13.97 -
Olive Oil
Qty 2 Tbsp. -
PEPPER TRIO WITH ONIONS - FLAV R PAC
0.75 LBQty 0.75 Lbs$1.68 -
Oregano Leaves
1 bottleQty 1 tsp.$3.98 -
Ground Annatto
Qty ½ tsp. -
Garlic Cloves, chopped
Qty 4 cloves -
Pimento Stuffed Green Olives, sliced
Qty ¼ Cup -
Red Bell Pepper, sliced into strips
Qty 1 -
Tomato Sauce
Qty 12 Fl. Oz -
Ground Cumin
Qty 1 ½ tsp. -
Beef Broth
Qty 4 Cups -
Fresh Cilantro, chopped
Qty ¼ Cup -
RIPE PLANTAIN SLICES - TIO JORGE
2.0 LBQty 2.0 Lbs$3.56 -
White Rice
Qty -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- 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.