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.

4.77 from 42 votes

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Course: Main Dish

Cuisine: Cuban

Keyword: Beef, Stock, Vegetables

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings: 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.