Ropa Vieja

Method10 steps · about 1 hr 45 min

1. 1

   Step 1: Arrange the flank steak (1½ pounds) in a large pot so that it’s not folded or overlapping. Add the beef broth (4 cups). Set the pot over high heat. When the broth comes to a boil, lower the heat to medium and cook for 15 minutes.

   Simmer steak · 15 minUses 1½ pounds Flank Steak · 4 cups Beef Broth

2. 2

   Step 2: Turn the steak, lower to medium-low and gently simmer another thirty to thirty-five minutes, turning halfway through, until the meat is tender enough to shred with forks. Continue gently if needed; keep the broth from boiling away.

   Simmer steak · 35 minUses Flank steak simmering in beef broth

3. 3

   Step 3: Lift the cooked steak onto a board to cool enough to handle, while keeping its remaining cooking broth barely simmering over low heat.

   Uses Tender cooked flank steak and its reduced broth

4. 4

   Step 4: Shred the reserved cooked steak into thin strands with forks and return it to its remaining cooking broth. Keep warm over low heat while preparing the separate tomato sauce.

   Uses Reserved tender cooked steak · Remaining prepared cooking broth

5. 5

   Step 5: Heat the olive oil (2 tablespoons) in a large, deep skillet over medium heat. When the oil is hot, add the onions (1 Large). Cook for 5 minutes, stirring frequently.

   Soften sliced onions for sauce · 5 minUses 2 tablespoons Olive Oil · 1 Large Onion (sliced)

6. 6

   Step 6: Add the garlic (3–4), oregano, cumin (¼ teaspoon) and black pepper (¼ teaspoon) to the skillet and cook for 1 minute, stirring frequently.

   Cook garlic and sauce spices · 1 minUses Onions softened in olive oil · 3–4 garlic cloves, minced · ¼ teaspoon Dried Oregano · ¼ teaspoon Cumin · ¼ teaspoon Black Pepper

7. 7

   Step 7: Deglaze the skillet with the white wine (½ cup), and cook for 1-2 minutes until most of the liquid evaporates.

   Wine deglazing until mostly evaporated · 2 minUses Prepared onion-garlic-spice sauce base · ½ cup White Wine

8. 8

   Step 8: Add the tomato sauce (8 ounces), water (1 tablespoon) and the bay leaf (1). When the sauce comes to a simmer, lower the heat to medium-low to low, cover and cook for 15 minutes. Keep the sauce at a gentle simmer, raise or lower the heat as necessary. Stir occasionally.

   Simmer tomato sauce · 15 minUses Wine-deglazed onion-garlic base · 8 ounces Tomato Sauce · 1 tablespoon Water · 1 Bay Leaf

9. 9

   Step 9: Add the shredded beef, along with any broth remaining in the pot, to the tomato sauce. Stir well to combine. Cover and cook for 15 minutes, to let the flavors come together, stirring occasionally.

   Simmer with beef · 15 minUses Prepared simmered tomato-onion sauce · Warm shredded cooked beef and its remaining prepared broth

10. 10

    Step 10: Remove the bay leaf and discard. Taste the ropa vieja, add salt (to taste), if needed. As a reference, we did not add additional salt to our dish.

    Uses Finished shredded-beef ropa vieja · Salt to taste at end, only if needed; amount unspecified