Ropa vieja

21 Aug, 2025

From Jamie at asassyspoon.com

Ingredients

Meat

• 2 lbs flank steak (or brisket, or beef chuck roast), cut into pieces
• Water, (enough to cover the meat in the pot)
• 1 teaspoon salt

Sofrito

• 1/3 cup avocado oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, sliced lengthwise
• 7 ounces whole red pimientos, sliced lengthwise
• 4 cloves garlic, minced
• 8 ounces tomato sauce
• 1/2 cup vino seco, (dry cooking wine)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt + pepper to taste

Instructions

Making the meat

1. In a Dutch oven or large pot, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours.
2. Transfer the meat to a plate. Using two forks, shred the beef. Set aside.

Making the ropa vieja

3. In a large skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
4. Add tomato sauce, vino seco (dry cooking wine), cumin, oregano, bay leaf, salt, and pepper. Cook for 15 minutes, at medium heat, stirring occasionally.
5. Add the shredded beef to the skillet. Stir to combine with the tomato-based sauce. Cover and cook on LOW for about 10-15 minutes, stirring occasionally, without letting it dry out.
6. Taste and adjust seasoning with salt and pepper if needed. Enjoy!