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.
Olive Oil
QTY 2 Tbsp.
WFF Pepper Trio with Onions
QTY 1 Package
Oregano
QTY 1 tsp.
Ground Annatto
QTY ½ tsp.
Garlic Cloves, chopped
QTY 4
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
WFF Sweet Plantains Cooked
White Rice
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
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