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Trending recipe · Originally from Themealdb

Ropa Veija

Cuba beef dish from TheMealDB, the open recipe collection. Originally published by delish.com.

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Ingredients

  • 2 Lbs Flank Steak
  • 3 tsp Kosher Salt
  • 4 tablespoons Vegetable Oil
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Onion
  • 6 cloves Garlic
  • 2 tablespoons Tomato Puree
  • 1 tablespoon Smoked Paprika
  • 2 tsp Cumin
  • 2 tsp Dried Oregano
  • 0.5 cup Dry White Wine
  • 1 Can Tinned Tomatos
  • 2 Bay Leaf
  • 1 cup Pimento Stuffed Olives
  • To serve Rice
  • To serve Black Beans
  • 0.25 cup Cilantro

Method

  1. 1

    Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

  2. 2

    In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

  3. 3

    In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

  4. 4

    Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

  5. 5

    Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

  6. 6

    Spoon ropa vieja over rice and beans. Top with cilantro.