Latin American 120 min

Ropa Vieja Cubana

Name: Ropa Vieja Cubana
Total time: 120 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs flank steak; 1 large white onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 6 cloves garlic, minced; 1 can (14 oz) whole tomatoes, crushed; 1 cup beef broth; ½ cup dry white wine; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; ½ cup pimiento-stuffed green olives, halved; 2 tablespoons capers; 3 tablespoons olive oil; Salt and black pepper to taste; White rice and black beans for serving

comfort-foodhigh-proteinmeal-prep

Ingredientsfor 2

420

Cal

42g

Protein

12g

Carbs

20g

Fat

12 lbs flank steak
21 large white onion, thinly sliced
31 green bell pepper, thinly sliced
41 red bell pepper, thinly sliced
56 cloves garlic, minced
61 can (14 oz) whole tomatoes, crushed
71 cup beef broth
8½ cup dry white wine
92 teaspoons cumin
101 teaspoon dried oregano
111 teaspoon paprika
12½ cup pimiento-stuffed green olives, halved
132 tablespoons capers
143 tablespoons olive oil
15Salt and black pepper to taste
16White rice and black beans for serving

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Instructions

1
Season flank steak with salt and pepper. Heat olive oil in a Dutch oven over high heat and sear the steak for 3–4 minutes per side until deeply browned. Remove and set aside.
2
In the same pot over medium heat, cook onion and both peppers for 8 minutes until softened. Add garlic, cumin, oregano, and paprika, and cook 2 minutes. Add wine and scrape up browned bits. Add crushed tomatoes and broth.
3
Return the steak to the pot, cover, and braise over low heat for 1½ hours until the meat is very tender and shreds easily when pulled with a fork.
4
Remove the steak and shred into long, thin strands along the grain — the name ropa vieja means 'old clothes' because the shredded beef resembles tattered fabric. Return the beef to the pot and stir in olives and capers.
5
Simmer uncovered for 15 minutes until the sauce reduces and thickens, coating the shredded beef. Season with salt. Serve over white rice with black beans and fried plantains alongside.