Ropa Vieja (Shredded Flank Steak)

If I literally translate Ropa Vieja, you would probably not even look at the recipe, but I hope the image below will change your mind.  Ropa Vieja, dish which originated in Spain means old clothes.  The reason for the name is that originally this dish was made with left overs and later became flank steak in a special sauce. Due to the spanish migration in Cuba, it became a signature cuban dish.  I guarantee  this recipe will not disappoint you.  Did I mention it's my son in law's favorite?

                                                      Ropa Vieja  (Shredded Flank Steak)


2 pounds flank steak, cooked

1/3 cup olive oil

1 medium onion, diced

1 medium green bell pepper, diced

3 garlic cloves, diced

8 ounces tomato sauce

1/2 teaspoon cumin powder

1/2 cup white dry wine

1 red roasted pimento pepper, diced

salt and pepper to taste

1 red roasted pimento, diced for garnish


I usually cook my meat in a slow cooker the night before or in the pressure cooker.  Use whatever method you prefer to cook the meat.  Flank steak comes in one whole piece.  If cooking in slow cooker do not cut the meat, leave it whole and just cook with enough water to cover .  If using pressure cooker you may cut in half so it fits in properly.  It is very important the the meat cooks until very tender, that way it can be shredded easily. When meat is cooked, take out of pan and let cool.  Shred meat, add salt and pepper;  set aside.  Do not discard beef broth.

In large dutch oven pan, pour oil and cook onion, green bell pepper, and garlic over medium heat until tender, add tomato sauce, cumin, wine, and red roasted pimento pepper.  Stir and cook sauce for 5 minutes, add shredded meat and incorporate well into  sauce.   If you desire sauce more liquidity, then add some of the broth by the tablespoon.  Simmer covered for 20 minutes.  Transfer to serving platter and garnish with red roasted pimento

Serve with white rice and avocado salad

Buen Apetito


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