Family dinners Meal prepgluten-freedairy-free

Cuban Ropa Vieja

Name: Cuban Ropa Vieja
Total time: 150 min
Yield: 6 servings
Cuisine: Cuba
Ingredients: 900g flank steak; 4 tbsp vegetable oil; 1 red pepper, sliced; 1 yellow pepper, sliced; 1 brown onion, sliced; 6 garlic cloves, minced; 2 tbsp tomato puree; 1 tbsp smoked paprika; 2 tsp ground cumin; 2 tsp dried oregano; 120ml dry white wine; 1 can (400g) tinned chopped tomatoes; 2 bay leaves; 130g stuffed green olives, drained; small bunch fresh coriander, chopped

Succulent shredded beef slow-simmered in a rich, vibrant pepper, olive and spiced tomato stew.

150 min serves 6 Medium

Ingredients

900g flank steak900g

4 tbsp vegetable oil1L

1 red pepper, sliced1 pc

1 yellow pepper, sliced1 pc

1 brown onion, sliced1 pc

6 garlic cloves, minced1 bulb

2 tbsp tomato puree200g

1 tbsp smoked paprika40g

2 tsp ground cumin40g

2 tsp dried oregano25g

120ml dry white wine750ml

1 can (400g) tinned chopped tomatoes400g

2 bay leaves5g

130g stuffed green olives, drained300g

small bunch fresh coriander, chopped30g

Method

Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
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.
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.
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.
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.
Spoon ropa vieja over rice and beans. Top with cilantro.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £15.30 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£22.72 est. · serves 6

Ingredients

900g flank steak900g

4 tbsp vegetable oil1L

1 red pepper, sliced1 pc

1 yellow pepper, sliced1 pc

1 brown onion, sliced1 pc

6 garlic cloves, minced1 bulb

2 tbsp tomato puree200g

1 tbsp smoked paprika40g

2 tsp ground cumin40g

2 tsp dried oregano25g

120ml dry white wine750ml

1 can (400g) tinned chopped tomatoes400g

2 bay leaves5g

130g stuffed green olives, drained300g

small bunch fresh coriander, chopped30g

Method

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

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.

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.

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.

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.

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