Recipes
Ropa Vieja (Cuban-Style Shredded Beef)
6 servings
4 hours, 35 minutes total (Active 25 minutes)
Shopping list
Ingredients
- 2 large sweet onions
- 1 package tri-color bell peppers
- 4 cloves garlic
- 3 lb flank steak
- 2 tablespoons sazón (or complete) seasoning, divided
- 4 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 (28 oz) can crushed fire-roasted tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 cups unsalted beef stock (or broth)
- 1 (5.75 oz) jar sliced Spanish olives
- ¼ bunch fresh cilantro
- 2 limes, for wedges
- Hot cooked white rice (optional for serving)
Steps
- Preheat large Dutch oven on medium-high 2–3 minutes. Slice onions and peppers thinly; chop garlic finely. Cut beef into 4 pieces, then coat with 1 tablespoon seasoning (wash hands).
- Place 2 tablespoons oil in Dutch oven, then add beef. Cook 8–10 minutes, flipping occasionally, until browned. Remove beef and cover to keep warm.
- Pour remaining 2 tablespoons oil into Dutch oven; add onions, peppers, garlic, paprika, oregano, cumin, bay leaves, and remaining 1 tablespoon seasoning. Cook and stir 6–8 minutes until vegetables are tender. Stir in tomatoes, tomato paste, vinegar, stock, and olives. Return beef and bring to a boil.
- Reduce heat to medium-low and cover. Simmer 2–2 ½ hours, stirring occasionally, until beef is 200°F (for shreddable). Remove bay leaves; shred beef using 2 forks. Drain olives and chop cilantro coarsely; add both to beef mixture and stir to combine. Cut limes into wedges. Serve with lime wedges and rice, if using.
Amount per ⅙ recipe serving: Calories 540, Total Fat 27g, Sat Fat 7g, Trans Fat 0g, Chol 130mg, Sodium 1420mg, Total Carb 21g, Fiber 4g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 25%