Cuban Ropa Vieja Recipe

Flank steak: A lean cut of beef that becomes tender and flavorful when slow-cooked.

Onion: Adds sweetness and depth to the dish.

Green bell pepper: Provides a mild, slightly sweet flavor.

Red bell pepper: Adds color and a sweeter taste compared to green bell peppers.

Garlic: Enhances the overall flavor with its pungent aroma.

Tomato sauce: Forms the base of the rich, savory sauce.

Beef broth: Adds depth and enhances the beefy flavor.

Ground cumin: Provides a warm, earthy flavor.

Dried oregano: Adds a hint of herbal aroma.

Green olives: Adds a briny, tangy element to the dish.

Olive oil: Used for browning the meat and sautéing the vegetables.

Salt: Enhances the overall flavor.

Pepper: Adds a touch of heat and depth.

When browning the flank steak, make sure to do it in batches if necessary to avoid overcrowding the pot. This ensures that the meat browns evenly and develops a rich, deep flavor. Additionally, when sautéing the onions, bell peppers, and garlic, take your time to let them soften and caramelize slightly. This step builds a flavorful base for the Ropa Vieja.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a good alternative for flank steak.

• flank steak - Substitute with chuck roast: Chuck roast becomes tender and shreds well when slow-cooked, similar to flank steak.

• large sliced onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to large sliced onion.

• large sliced onion - Substitute with leeks: Leeks offer a subtle onion flavor and can be used in place of large sliced onion.

• large sliced green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and similar texture to large sliced green bell pepper.

• large sliced green bell pepper - Substitute with Anaheim pepper: Anaheim peppers are mild and can replace large sliced green bell pepper in recipes.

• large sliced red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture to large sliced red bell pepper.

• large sliced red bell pepper - Substitute with orange bell pepper: Orange bell peppers can be used interchangeably with large sliced red bell pepper due to their similar flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic for a similar flavor, though it is less pungent.

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic flavor and can be used as a substitute for minced garlic.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor to tomato sauce.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a different but still rich flavor, making it a good substitute for beef broth.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor to ground cumin.

• ground cumin - Substitute with chili powder: Chili powder often contains cumin and can be used as a substitute for ground cumin.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and can be used in place of dried oregano.

• dried oregano - Substitute with marjoram: Marjoram has a similar flavor profile and can replace dried oregano.

• sliced green olives - Substitute with black olives: Black olives provide a similar texture and a slightly different but still complementary flavor to sliced green olives.

• sliced green olives - Substitute with capers: Capers offer a briny flavor similar to sliced green olives.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a good alternative due to its high smoke point and neutral flavor, similar to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor in place of salt.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for salt.

• pepper - Substitute with white pepper: White pepper provides a similar heat and can be used in place of pepper.

• pepper - Substitute with paprika: Paprika adds a mild heat and a slightly smoky flavor, making it a good alternative to pepper.

• Allow the ropa vieja to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the ropa vieja to an airtight container. Make sure the container is large enough to hold the shredded beef and vegetables without being too cramped.
• Label the container with the date to keep track of its freshness. This is especially useful if you plan to store multiple batches.
• For short-term storage, place the container in the refrigerator. The ropa vieja will stay fresh for up to 4 days.
• For long-term storage, transfer the cooled ropa vieja to a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the freezer container with the date and contents. This will help you identify it easily and keep track of how long it has been stored.
• Store the ropa vieja in the freezer for up to 3 months. Beyond this period, the quality may start to degrade.
• When ready to reheat, thaw the ropa vieja in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor.
• Reheat the ropa vieja in a pot over medium heat, stirring occasionally until it is heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• If the ropa vieja appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.

• Stovetop Method:

  1. Place the leftover ropa vieja in a saucepan or skillet.
  2. Add a splash of beef broth or water to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the ropa vieja to an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until heated through. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the ropa vieja in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Transfer the ropa vieja to your slow cooker.
  2. Add a bit of beef broth or water to prevent drying out.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Sous Vide Method:

  1. Place the ropa vieja in a vacuum-sealed bag or ziplock bag using the water displacement method.
  2. Heat a sous vide water bath to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.

• Large pot: Used for browning the flank steak and simmering the ingredients together.

• Olive oil: Used for browning the steak and sautéing the vegetables.

• Tongs: Useful for turning the steak while browning it.

• Cutting board: Essential for slicing the onion, bell peppers, and mincing the garlic.

• Sharp knife: Needed for slicing the vegetables and mincing the garlic.

• Measuring cups: Used for measuring the tomato sauce and beef broth.

• Measuring spoons: Used for measuring the ground cumin, dried oregano, salt, and pepper.

• Wooden spoon: Ideal for stirring the ingredients in the pot.

• Forks: Used for shredding the cooked flank steak.

• Serving spoon: Useful for serving the finished dish.

• Lid: Needed to cover the pot while the dish simmers.

• Bowl: Handy for setting aside the browned steak before adding it back to the pot.

Use a pressure cooker: Cut down cooking time by using a pressure cooker to tenderize the flank steak in under an hour.

Prep ingredients in advance: Slice the onions, bell peppers, and mince the garlic the night before to save time on the day of cooking.

Buy pre-sliced vegetables: Purchase pre-sliced onions and bell peppers from the store to skip the chopping step.

Use jarred minced garlic: Save time by using jarred minced garlic instead of mincing fresh cloves.

Shred meat with a mixer: Use a hand mixer to quickly shred the flank steak instead of using forks.