Recipes Soups, Stews and Chili Recipes Stews Beef Ropa Vieja (Cuban Beef) 5.0 (23) 19 Reviews 8 Photos This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 1, 2023 Save Rate Print Share 8 8 8 8 8 Prep Time: 15 mins Cook Time: 2 hrs 30 mins Additional Time: 8 hrs 45 mins Total Time: 11 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 (1 1/2-pound) flank steak 2 teaspoons kosher salt, or more to taste 1 teaspoon freshly ground black pepper 1 pinch cayenne pepper, or to taste 2 tablespoons olive oil 1 large red onion, sliced 4 cloves garlic, sliced 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon dried oregano ¼ teaspoon cayenne pepper ⅛ teaspoon ground cloves ⅛ teaspoon ground allspice ½ cup white wine 1 ½ cups tomato sauce 1 ½ cups chicken broth 2 bay leaves 2 bell peppers, sliced 1 poblano pepper, sliced ½ teaspoon smoked paprika 2 tablespoons capers, drained 1 cup pimento-stuffed green olives, sliced 1 teaspoon white sugar, or to taste (Optional) ⅓ cup chopped fresh cilantro Directions Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture. Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate. Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth. Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours. Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results. Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro. Chef John Chef's Notes You can also use skirt steak or big pieces of chuck, but flank is my favorite. Chuck is cheaper but shreds too small.Use finely crushed tomatoes instead of tomato sauce if desired. I Made It Print Nutrition Facts (per serving) 209 Calories 13g Fat 10g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 209 % Daily Value * Total Fat 13g 16% Saturated Fat 3g 16% Cholesterol 28mg 9% Sodium 1275mg 55% Total Carbohydrate 10g 4% Dietary Fiber 3g 9% Total Sugars 5g Protein 12g 24% Vitamin C 53mg 59% Calcium 33mg 3% Iron 3mg 16% Potassium 456mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved