🇨🇺 Cuba recipe
Ropa Vieja
The undisputed national dish of Cuba, ropa vieja translates to 'old clothes' for the way the long-braised beef shreds into ragged strips resembling tattered fabric. Flank steak is simmered until fork-tender, then pulled apart and braised in a vibrant sauce of tomatoes, bell peppers, onions, and green olives. Every Cuban household has its own version, but the hallmarks remain the same: deeply savory shredded beef in a rich, slightly sweet pepper sauce served over fluffy white rice.
Prep20 mins
Cook2 hrs 30 mins
Serves6
Difficultymedium
Ingredients
- 900g flank steak, trimmed of excess fat
- 1 large yellow onion, quartered for boiling, plus 1 large onion thinly sliced
- 1 large green bell pepper, seeded and cut into thin strips
- 1 large red bell pepper, seeded and cut into thin strips
- 6 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 120ml dry white wine
- 2 tablespoons tomato paste
- 80g pimiento-stuffed green olives
- 2 tablespoons capers, drained
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 350
- Protein
- 35 g
- Carbs
- 11.5 g
- Fat
- 15.5 g
