Cuban Shredded Beef – Ropa Vieja is an amazingly simple dish that you put on to cook and leave. The flavour of this main dish is outstanding. Serve in rolls, wraps or my favourite with baked potato. It may sound strange but they combine perfectly.
Cuban Shredded Beef – Ropa Vieja
Once you have experienced this recipe, there is no turning back. The flavours are amazing.
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Servings: 6 people
Calories: 210kcal
Ingredients
- 1 lb flank steak
- 8 cups water
- 4 cloves garlic finely chopped
- 1 large carrot chopped
- 1 large onion chopped
- 1 medium green bell pepper seed/chop
- 1 sofrito
- 1/2 cup broth see Notes
- 1/2 cup peas frozen
- 2 ounce pimientos chopped
- salt to taste
- ground pepper to taste
Instructions
- Combine the flank steak, water, garlic, carrot, onion, and bell pepper in a large pot and bring to a boil over high heat.1 lb flank steak, 8 cups water, 4 cloves garlic, 1 large carrot, 1 large onion, 1 medium green bell pepper
- Reduce the heat and simmer covered for 2 hours.
- Remove the meat and allow to cool, reserving 1/2 cup of the cooking liquid.
- Pound the meat with a mallet or back of a large knife to separate it onto stringy fibres.
- Combine with the sofrito, reserved broth, peas, pimientos, salt, and pepper in a large skillet and cook over high heat for 5 minutes, stirring frequently.1 sofrito, 1/2 cup broth, 1/2 cup peas, 2 ounce pimientos, salt, ground pepper
- Serve with white rice.
Notes
I use the broth from cooking the meat. Reserve some and skim the fat off the top. It’s so full of flavour.
Nutrition
Calories: 210kcal | Carbohydrates: 7g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.02g | Cholesterol: 44mg | Sodium: 142mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g