Authentic Cuban Ropa Vieja (Shredded Steak)

Three generations of Cuban women agree: boil the crap out of the flank steak before you even start the sauce. It's a tough cut of meat, and usually comes with a fatty membrane that can be tricky to remove while it's raw. Be sure to slice it into about 3 large strips so that the center cooks more quickly. You'll see it start to shred a bit in the water when it's ready, and it certainly won't fall apart when you go to shred it, but it'll pull apart into shreds for you when you try. It won't look like pulled pork or something - it's called ropa vieja, or "old clothes," because it resembles ratty torn clothes in texture. Shred it pretty well when it's done boiling, but it'll fall apart even more after it cooks in the sauce.

When you drain the water that you poached the flank steak in, feel free to save it and use it for soup, or whatever you'd like. (Honestly, I save it in the fridge and add it to our dogs' dry food when I'm feeling generous.)

Vino seco is white cooking wine, with added salt, and with the alcohol removed. Iberia or Edmundo are my choice brands, but you can use the American cooking wine in the oil aisle if that's what you've got, like Holland House brand - or even some dry white wine, although the flavor will be stronger. Just don't use white wine vinegar!

Sazón is a little foil packet with a flavor punch - I prefer the variety with coriander and annatto (which doesn't affect the taste but adds the red color you see in a lot of Cuban food). It also has MSG, which accentuates the flavor of the food without adding sodium. If you omit the Sazón, you'll have to add quite a bit of salt, and you'll miss the trademark color - but you can get that by adding the Cuban condiment Bijol (pronounced bee-HOL) instead. Find either of these items in the spice aisle or with the bouillon and soup, or follow the links in this paragraph to buy online.

You'll notice we don't add salt to this - there's salt in the vino seco, tomato sauce, and bouillon, and MSG in the Sazón which has the same effect on flavor as salt. Taste it at the end and add a bit if you'd like.

You'll need:

• 2 lb flank steak
• 1/4 c olive oil
• 6 cloves garlic, sliced
• 1 large white onion, sliced
• 1 large green bell pepper, sliced
• 1/2 c vino seco (or dry white cooking wine)
• 1/4 tsp ground black pepper
• 1 - 8 oz can tomato sauce
• 3 c water
• 1 packet Sazón
• 1 tsp beef bouillon powder (or 1 cube)
• 1/4 c sliced green olives, optional

In a Dutch, bring about 8 cups of water to a boil.  Cut the flank steak longwise into 3 large strips. Add the flank steak to the boiling water, and let simmer until the meat pulls apart - about 2 hours. Remove from the water and shred the beef with two forks. Drain the water and return the Dutch oven to the stove.

Add 1/4 c olive oil to the Dutch oven and add the garlic, onions, and bell pepper slices. Saute, stirring occasionally, until soft, about 15 minutes. Add the vino seco and let boil about 5 minutes until dry. Add the tomato sauce, Sazón, and bouillon, and stir well until incorporated. 

Add 3 c water and bring to a boil. Nestle the steak into the sauce. Cover the pot tightly, lower heat to low, and simmer 15 minutes, stirring occasionally. Add the olives, if using, and let simmer, uncovered, another 5 minutes, until the sauce thickens slightly. Add salt to taste, if desired.

Put white rice on a plate, and using tongs, serve the ropa vieja with the peppers and onions.

Authentic Cuban Ropa Vieja (Shredded Steak)

Yield: 8

Author: Mallory

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

• 2 lb flank steak
• 1/4 c olive oil
• 6 cloves garlic, sliced
• 1 large white onion, sliced
• 1 large green bell pepper, sliced
• 1/2 c vino seco (or dry white cooking wine)
• 1/4 tsp ground black pepper
• 8 oz can tomato sauce
• 3 c water
• 1 packet Sazón
• 1 tsp beef bouillon powder (or 1 cube)
• 1/4 c sliced green olives, optional

Instructions

1. In a Dutch, bring about 8 cups of water to a boil. Cut the flank steak longwise into 3 large strips. Add the flank steak to the boiling water, and let simmer until the meat pulls apart - about 2 hours. Remove from the water and shred the beef with two forks. Drain the water and return the Dutch oven to the stove.
2. Add 1/4 c olive oil to the Dutch oven and add the garlic, onions, and bell pepper slices. Saute, stirring occasionally, until soft, about 15 minutes. Add the vino seco and let boil about 5 minutes until dry. Add the tomato sauce, Sazón, and bouillon, and stir well until incorporated.
3. Add 3 c water and bring to a boil. Nestle the steak into the sauce. Cover the pot tightly, lower heat to low, and simmer 15 minutes, stirring occasionally. Add the olives, if using, and let simmer, uncovered, another 5 minutes, until the sauce thickens slightly. Add salt to taste, if desired.
4. Put white rice on a plate, and using tongs, serve the ropa vieja with the peppers and onions.

Calories

306.47

Fat (grams)

17.31

Sat. Fat (grams)

4.96

Carbs (grams)

4.50

Fiber (grams)

0.93

Net carbs

3.58

Sugar (grams)

1.86

Protein (grams)

32.16

Sodium (milligrams)

316.22

Cholesterol (grams)

89.61

Created using The Recipes Generator