Ropa Vieja

17 ingredients
4 steps

Ingredients

  • Cooking spray
  • 2 (1-pound) flank steaks, trimmed
  • 3 cups thinly vertically sliced red onion
  • 2 cups red bell pepper strips (about 2 peppers)
  • 2 cups green bell pepper strips (about 2 peppers)
  • 4 garlic cloves, minced
  • 6 tablespoons thinly sliced pitted green olives
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons sherry vinegar
  • 3 cups fat-free, less-sodium beef broth
  • 1 tablespoon no-salt-added tomato paste
  • 2 bay leaves
  • 1/2 cup chopped fresh cilantro

Directions

  1. 1
    Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.
  2. 2
    Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.
  3. 3
    Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.
  4. 4
    Wine note: A savory beef dish such as this needs a rich red wine, but preferably one that won't break the bank since this is a humble meal. One of my favorites is Reds, a delicious blend of several varietals, with zinfandel predominating. And the 2005 is $ -Karen MacNeil

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