Slow-Cooked Flank Steak Ropa Vieja | Wild Fork
Shred slow-cooked flank steak in a rich tomato and pepper sauce for classic Cuban-style ropa vieja. Learn this comforting Latin beef recipe.
INGREDIENTS
2 Tbsp. Olive Oil
1 tsp. WFF Oregano
½ tsp. Ground Annatto
4 Garlic Cloves, chopped
¼ Cup Pimento Stuffed Green Olives, sliced
1 Red Bell Pepper, sliced into strips
12 FL. OZ. Tomato Sauce
1 ½ tsp. Ground Cumin
4 Cups Beef Broth
¼ Cup Fresh Cilantro, chopped
Cooked White Rice
LET'S GET COOKING!
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