Not much paleo-ization is needed for this classic Cuban dish. Chop, dump into a pot, and let the heat do all the work. As Ina would say…how easy is that?
Ingredients
- 1 ½ lbs flank steak, cut into 1/3’s*
- 1 14.5 oz can fire roasted tomatoes
- 2 c stock (any kind)
- 2 handfuls of green, pimento stuffed, olives
- 2 yellow onions, sliced in ½ moons and then into strips
- 3 red peppers, sliced in ½, then sliced into strips
- 2 T olive juice
- 1 T cumin
- 1 t garlic powder
- hot sauce, to taste
- s & p
Method
Dump all the ingredients into a medium sized soup/casserole pot (anything you have w/ high sides that will fit a lid). Place the stove heat on medium, cover with the lid and let simmer for 1 hour. Remove the lid and simmer for another hour. You’re looking for beef that’s easily shredded. Take out the beef pieces and place onto a cutting board. Use two forks (one to hold the meat in place and the other to shred) to pull, (against the grain of the meat) it into nice, thin shreds. Put the shredded beef back into the pot. Stir it around and serve. Traditionally, this Cuban dish is served with rice, we made smashed plantains…a recipe (not that it really needs a recipe) we will post in the next few days. Promise.
*Why 1/3’s? I wanted the meat to be in smaller pieces so it would tenderize quicker. I’d bet that if you sliced the flank steak into 1/4’s ,or thin strips, before you started cooking, it would take even less time to tenderize. I’d be interested to hear the results, if any of you try this.
30 Comments
Quintina
January 7, 2011 at 12:52 pmDo you think dumping it all into a slowcooker in the morning would work? I don’t usually have time to wait for stuff to cook an hour once I get home from work.
megan keatley
January 7, 2011 at 1:06 pmi definitely think that would work. let me know if you try it out and how it works out.
Amanda
June 29, 2014 at 5:20 pmI know this comment was posted a few years ago…but just in case someone is wondering the same thing…it is still tasty if done in the crock pot, however if it remains covered the whole time the liquid doesn’t reduce and it is more “soupy” and has less flavor that when prepared the way it’s written above. I’m sure you could make it work in the crock pot, but I prefer it this way. We’re having this tonight! We’re less than an hour in and it already smells amazing…not sure how we’ll last!!
Helen
January 7, 2011 at 12:57 pmWhat could I substitute for flank steak?
Thanks!
megan keatley
January 7, 2011 at 1:07 pmbrisket and short ribs are nice options for the shredded consistency. otherwise, i think you could use skirt, hanger, sirloin, tri tip or similar cuts, to get a quick, sear ‘n slice type of ropa vieja.
Mike Strickland
January 9, 2011 at 9:36 pmThis one gave me more trouble than most of your recipes, but I think it’s because I lack cooking intuition.
Simmering on medium (4-5) on my electric range that goes to 10/HI resulted in far too high a rate of water loss from boiling and too much heat on the bottom… enough that it badly scorched a layer of carbon onto the bottom of the pan.
Also, a reminder to slice the flank steak with the grain and not across it would be a good reminder for non-cooks like me, who don’t think of that sort of thing until I’m trying to shred cross-cut 1 inch slices of flank steak on a cutting board.
It still tastes good, but I’ll try it again some time to see what it’s like without the cooked-in scorchy taste.
megan keatley
January 9, 2011 at 10:28 pmhope you didn’t ruin your pot. 🙁
how could there have been that much evaporation if the lid was on…dang. we have the same type of range, and i kept mine at that same temp. range as you …and the recipe doesssss say simmer…not boil. 😉
thanks for the heads up a/b the shredding…i have updated the recipe.
Trixie
January 10, 2011 at 10:11 amLooking forward to the plantain recipe!!!
Justin in ATL
January 11, 2011 at 5:19 pmJust put this on the stove. Hopefully, it’ll make for nice and warm dinner amidst all this snow and ice… I’m guessing the weather in SC is much like it is here?
Justin in ATL
January 11, 2011 at 9:05 pmOk, the wife gives the official OM NOM NOM. Megan Keatley, you’re my hero.
Justin in ATL
January 11, 2011 at 9:29 pmForget my “Om Nom Noms” though they apply to this; the wife just declared this “The best paleo dish” I’ve made so far. Let it be really, really cold tonight!!!
Brandon Keatley
January 11, 2011 at 11:25 pmdid you try it with the plantains? if not, might add another “nom” at the end. so glad you like it…and yes…the weather here is not normal. i can’t call it “bad” because our northern friends will make fun of us.
megan keatley
January 15, 2011 at 6:20 pmthanks so much justin!!! love the noms…keep ’em coming!
Justin in ATL
January 12, 2011 at 1:10 pmNot yet. Haven’t tried to drive since Sunday, the three salt
trucks Atlanta has are not enough, so using what I’ve got on hand. Made this with skirt steak since I didn’t have flank; it shreds nicely also. Next time, I’ll make the plantains as well.
Steve T
February 2, 2011 at 10:13 amI just made this last night and it was fantastic. My wife even liked it and she doesn’t eat paleo (yet).
megan keatley
February 2, 2011 at 4:06 pmhahaha, that’s awesome! thank you steve!
Bridget
February 7, 2011 at 1:53 amOk, my husband asked for this twice – which is unheard of. He didn’t really like the plantains, but I think that was my fault. I think I didn’t cook them long enough. Regardless, I liked them. He kept talking to his friends about the paleo cuban dish that was so amazing… Even the 4 year old twins liked it!
FRIDAY 11.03.04 « The Foodee Project | Meals for the paleo lifestyle
March 4, 2011 at 2:54 am[…] 4, 2011 by The Foodee Ropa Vieja […]
TheFoodee.com – FRIDAY 11.03.04
March 4, 2011 at 1:53 pm[…] 11.03.04 Ropa Vieja […]
Jasmine
March 12, 2011 at 2:39 pmI was very suspicious of the plantain mash but my goodness – made this last night for a non paleo friend and it was RIDICULOUS =)
Thank you so much for continuing to provide these awesome recipes!
megan keatley
March 13, 2011 at 11:45 amawww, thank you so much jasmine!
Kim
March 26, 2011 at 11:25 amI’ve made this twice so far and put it over cauliflower rice. It’s great! May have to try the plantains next time. I add some paprika too. Thanks for the recipes!
Crystal
March 29, 2011 at 7:33 pmThis is a really delicious recipe! And so easy. I will definitely be making it again!
megan keatley
March 30, 2011 at 2:55 pmglad you liked it crystal. thanks!
Virginia
June 3, 2011 at 6:11 pmAnother great dish! I used up all my cumin and Tabasco on this recipe, but I would have liked it a little spicier. Next time I’ll be sure to stock up first! By the way, I used grass-fed London Broil (because they didn’t have flank steak, and I forgot to write down the substitutes in the recipe). It still shredded, although it might have been even better with the appropriate cut.
I also made the plantains – they’re interesting, but I think I prefer the cauliflower. Thanks again!
Thames CrossFit, London : Thames CrossFit, London
July 3, 2011 at 11:08 pm[…] What I’m eating this week: We went Cuban last night and it didn’t disappoint. It needs a couple of hours cooking time so its not great for a mid-week, but save it for a weekend treat! http://www.health-bent.com/proteins/ropa-vieja […]
Jen
April 9, 2012 at 8:05 amWow. This was fantastic and easy. Can’t wait to make it again.
megan keatley
April 11, 2012 at 1:18 pmyay! thanks jen!
Tiffany
December 3, 2012 at 9:07 pmThis is even more flavourful the next day!! The only blooper was cutting the flank steak against the grain before dumping it into the pot hence it turned out somewhat tough and unshreddable (pardon my English). Still tasty nonetheless 😀
Recipe of the Week: Ropa Vieja - Crossfit Southbay
November 12, 2013 at 7:36 pm[…] ROPA VIEJA […]