Classic Ropa Vieja: Tender Shredded Beef in Savory Tomato Sauce Recipe
A traditional Cuban dish featuring tender shredded flank steak simmered in a flavorful tomato-based sauce with onions, garlic, and spices, creating a savory and comforting meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Ingredients
Scale
Meat and Broth
- 1½ pounds Flank Steak
- 4 cups Beef Broth
Sauce and Seasonings
- 2 tablespoons Olive Oil
- 1 Large Onion (sliced)
- 3–4 Garlic Cloves (minced)
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- ½ cup White Wine
- 8 ounces Tomato Sauce
- 1 tablespoon Water
- 1 Bay Leaf
- Salt (to taste, if needed at the end)
Instructions
- Simmer the Flank Steak: Arrange the flank steak in a large pot without folding or overlapping and add the beef broth. Bring to a boil over high heat, then reduce to medium heat and cook for 15 minutes.
- Continue Cooking the Steak: Flip the steak, reduce heat to medium-low, and cook for another 30-35 minutes, turning the steak halfway through. Maintain a gentle simmer to prevent vigorous boiling.
- Remove and Cool the Meat: Take the meat out and place on a cutting board or pan to cool. Keep the broth simmering on low heat.
- Shred the Meat: Once cool enough to handle, shred the steak into thin strings, then return it to the pot with the simmering broth until the tomato sauce is ready.
- Prepare the Tomato Sauce: Heat olive oil in a large deep skillet over medium heat until hot. Add the sliced onions and cook for 5 minutes, stirring often.
- Add Aromatics: Stir in minced garlic, dried oregano, cumin, and black pepper, cooking for 1 more minute while stirring frequently.
- Deglaze the Skillet: Pour in the white wine and cook for 1-2 minutes until most of the liquid evaporates.
- Add Tomato Sauce and Simmer: Stir in the tomato sauce, water, and bay leaf. Bring to a simmer, reduce heat to medium-low or low, cover, and cook for 15 minutes, stirring occasionally.
- Combine Meat and Sauce: Add the shredded beef along with any broth back into the skillet, stirring well. Cover and cook for another 15 minutes to meld flavors, stirring occasionally.
- Finish and Season: Remove and discard the bay leaf. Taste and add salt if needed (optional as original recipe did not add extra salt).
Notes
- Use flank steak for its ideal texture for shredding and absorbing flavors.
- Maintaining a gentle simmer is crucial to avoid toughening the meat.
- Deglazing the skillet with white wine adds depth to the sauce but can be substituted with broth if preferred.
- Allow the dish to rest covered after cooking to deepen the flavors.
- Serve with rice, black beans, or fried plantains for an authentic Cuban meal experience.
Keywords: Ropa Vieja, Cuban shredded beef, flank steak recipe, tomato sauce beef stew, traditional Cuban dish
