Cuban Ropa Vieja (Shredded Beef in Tomato Sauce) » Foodom

Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

$86.67 Cooking Fee
Serving Size: 4 oz
Recipe by:
Mayumi Tavalero
This classic dish is served throughout the Carribean, Central America, and Spain. Pair with white rice and black beans for a traditional complete meal.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • Season flank steak with kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot add 1 tablespoon of the oil.
  • Sear steak on both sides until nicely browned, about 4 minutes per side. Reserve on a plate.
  • Add remaining oil to the pot, then add garlic, sautéing for just a minute.
  • Next add the onions and bell peppers.
  • Once the vegetables are soft add the allspice, oregano, and cumin. Saute for another minute.
  • Stir in the wine and let simmer for a couple minutes.
  • Add the remaining ingredients through to the celery.
  • Return meat to pot, cover, bring to a boil. Turn heat down to a simmer and cook for 1 hour, until meat is tender and shreds easily with a fork.
  • Remove bay leaf, carrot, and celery from pot and discard.
  • Remove beef from pot and shred using 2 forks. Return beef to pot and turn heat up to medium.
  • Stir in the olives and parsley. Simmer an additional 5 minutes. Adjust seasonings.

Cook Times

Active Prep5
Hands-On Cook15
Hands-Off Cook60
Total Time1 hour 20 minutes
Recipe Serving Size10 servings



  • 2 ½ pound flank steak
  • Kosher salt and freshly ground pepper
  • 3 tablespoon avocado oil divided
  • 6 clove garlic large, chopped
  • 1 yellow onion sliced lengthwise
  • 2 orange bell pepper thinly sliced lengthwise
  • ½ teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ cup dry white wine or red wine
  • 1 tablespoon tomato paste
  • 14 ounce canned diced tomatoes in juice
  • 1 cup beef stock
  • 1 bay leaf
  • 1 carrot halved
  • 1 stalk celery halved
  • ½ cup pitted greek olives
  • ¼ cup fresh parsley chopped

Cooking Tools Required

Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Top Stove
Reheating/Serving Instructions
Reheat in microwave on full power until heated through.


Calories: 243kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 293mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2006IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 3mg

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