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Name: Ropa Vieja
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: Cuba
Ingredients: 900 g beef flank steak; 2 onion; 1 green bell pepper; 1 red bell pepper; 4 cloves garlic; 240 ml tomato sauce; 120 ml dry white wine; 250 ml beef broth; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves; 1 tsp salt; 0.5 tsp black pepper

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Cuba2 h 45 minServes 6déjà cuisiné

Ropa Vieja

Ingrédients14

beef flank steak900 g
onion2
green bell pepper1
red bell pepper1
garlic4 cloves
tomato sauce240 ml
dry white wine120 ml
beef broth250 ml
olive oil3 tbsp
ground cumin1 tsp
dried oregano1 tsp
bay leaves2
salt1 tsp
black pepper0.5 tsp

viandelégumeautreépice et sauce

Préparation

Place the flank steak in a pot, cover with water, add one halved onion and a pinch of salt, and simmer until the beef is very tender, about 1 hour 30 minutes.
Remove the beef, reserve about 250 ml of the cooking liquid, and shred the meat finely with two forks.
Slice the remaining onion and both bell peppers into thin strips; mince the garlic.
Heat the olive oil in a wide pan and cook the onion and peppers until soft, then add the garlic, cumin, and oregano and cook for 1 minute.
Stir in the tomato sauce, white wine, beef broth, bay leaves, salt, and pepper, and simmer for 10 minutes.
Add the shredded beef and a splash of the reserved cooking liquid; cook uncovered until the sauce thickens and coats the meat, about 20 to 30 minutes.
Discard the bay leaves, taste and adjust the seasoning, and serve hot with white rice and fried plantains.