Flank steak slow-simmers for hours in a fragrant base of crushed tomatoes, white wine, and toasted spices until it reaches a tender, pull-apart consistency. This classic Ropa Vieja relies on a patient braise to meld the earthy cumin and sweet paprika with the subtle acidity of pimento-stuffed olives and capers, creating a deep, complex sauce that coats every strand of shredded beef.

The mixture of colorful bell peppers, onions, and roasted red peppers adds a gentle sweetness and texture that balances the savory, salt-forward profile of the meat. As the liquid reduces, the sauce thickens into a hearty consistency, making it ideal for spooning over a mound of fluffy white rice.

Because the flavors deepen significantly after a day or two in the refrigerator, this is a practical choice for meal prepping. Serving it alongside black beans rounds out the meal, providing a balanced, substantial dinner that feels just as satisfying on a weeknight as it does when shared with guests.

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Ropa Vieja is a labor of love that rewards patience, often leaving you with a bit of extra time while the beef braises to a tender finish. If you are looking for something sweet to balance the savory, rich notes of the stew, these delicate strawberry cream puffs make for a lovely dessert. For those managing a busy schedule or needing a quick, nutritious bite to keep energy levels high throughout the day, prepping a batch of these wholesome energy bites ensures you always have a convenient snack on hand.

Key Ingredients

Flank steak: This lean cut of beef is seared and slow-simmered until tender enough to shred into characteristic strips.
Bell peppers: A colorful trio of red, yellow, and green peppers provides the aromatic base for the shredded meat.
Tomato paste and crushed tomatoes: These combine to create a rich, concentrated savory foundation for the braising liquid.
Spices: A blend of oregano, cumin, and sweet and smoked paprika delivers the dish's signature earthy warmth.
Green olives: Pimento-stuffed olives are added at the end to provide a bright, briny contrast to the rich beef.
Capers: These small buds add a necessary sharp, acidic pop to balance the savory tomato and meat sauce.
Roasted red peppers: These provide a sweet, smoky depth when stirred into the final reduced sauce.

Elevate Your Dinner Menu

If you appreciate bold, savory flavors, try this quick airfried hot honey tofu for a fast plant-based alternative that packs a similar punch.
For a side dish that shares the deep, umami-rich braising technique of our main recipe, these tender miso-braised leeks are a sophisticated addition to any spread.
Round out your culinary repertoire with these fragrant rose and cardamon loaves, which provide a nuanced, aromatic finish to any hearty meal.

Ropa Vieja

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Ingredients

2 lbs flank steak2 Tbs olive oil1 lg onion, sliced thin1 each red, yellow & green pepper, sliced5 garlic cloves, minced2 tsp dried oregano2 tsp ground cumin2 tsp sweet paprika1 tsp smoked paprika1⁄8 tsp ground allspice1 Tbs salt, 1⁄2 teaspoon ground pepper1⁄4 tsp cayenne pepper1 cup white wine3 cups chicken broth1 15 oz can crushed tomatoes3 Tbs tomato paste3 bay leaves1 carrot, chopped1 stalk celery1 cup pitted, pimento stuffed, green olives1 cup roasted red peppers, drained, sliced thin3 Tbs capers, drained1⁄3 cup fresh parsleyWhite rice for serving

Directions

1. Heat oil in large stockpot. Salt & pepper meat. Brown meat on each side. Remove meat from pan.2. Sauté peppers & onions on low heat, about 5 minutes, add garlic for 30 seconds.3. Add crushed tomatoes, spices, tomato paste, bay leaves, broth, carrots, celery stick & wine. Stir well.4. Add meat back into pot, make sure liquid covers meat. Add water if necessary. Cover & simmer over low heat for 3-4 hours, stirring occasionally & insuring meat is submerged.5. Remove meat to cutting board. Hold it still with a fork & shred into long strips with another fork. Return meat to stockpot.6. Add thinly sliced, roasted red peppers, olives & capers. Simmer uncovered, stir occasionally to reduce liquid. If you need to add more broth through the process you can. Remove celery stalk, crush carrots with fork, stir in parsley, serve with white rice and black beans. This can be prepared 2 days in advance. It gets better with time.

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