Cuban Ropa Vieja


2 and 1/2 lbs flank steak
1 carrot peeled and sliced
1 turnip, peeled and cubed
1 leek, chopped
2 tbs olive oil
1 large onion, minced
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 hot red or green pepper, seeded and chopped
2 large ripe tomatoes, peeled, seeded and chopped, about 2 cups
1 bay leaf
1/8 tsp ground cinnamon
salt and black pepper to taste
2 canned pimientos, chopped
1 tbs capers (optional)
  • Add the beef along with the carrot, turnip, leek in a large saucepan and add with enough water to cover, and simmer gently, covered until it is tender. About 1 and 1/2 hours.
  • Allow it to cool sufficiently to handle, then shred. Reserve the stock.
  • Heat oil in a large, heavy frying pan and saute the onion, garlic, bell pepper, hot pepper until the onion is tender, but not browned.
  • Add the tomatoes, bay leaf, spices, salt and pepper and cook until the sauce is thick and well blended.
  • Add 2 cups of the stock in which the steak was cooked, the shredded steak and the pimientos and simmer for about 5 to 10 minutes longer. Add the capers.
  • Serve over rice if desired.




15 min


1 hr 30 min


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