Ingredients:
- 2 lbs (900 g) flank steak or skirt steak
- 1 large white onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 (14.5 oz / 410 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Cook the beef: Season the flank steak generously with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tbsp of olive oil over medium-high heat. Sear the steak for 4-5 minutes per side until browned. Add enough water to cover the steak by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 – 2 hours, or until the meat is very tender.
- Shred the beef: Remove the beef from the pot, reserving 1 cup of the cooking liquid. Let the beef cool slightly, then use two forks to shred it into thin strands. Discard any excess fat.
- Sauté vegetables: In the same pot, heat the remaining 2 tbsp of olive oil over medium heat. Add the sliced onions and bell peppers and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute.
- Build the stew: Stir in the crushed tomatoes, tomato paste, beef broth, reserved cooking liquid, cumin, oregano, and bay leaves. Bring to a simmer.
- Combine and simmer: Add the shredded beef back to the pot and stir to combine. Season with salt and pepper. Reduce the heat to low, cover, and let it simmer for 20-30 minutes to allow the flavors to meld together. Remove the bay leaves before serving.
- Serve: Garnish with fresh cilantro. Perfect served over white rice with black beans on the side.
Tip: The name “Ropa Vieja” means “old clothes,” referring to the shredded appearance of the meat. It’s even better the next day!