Ropa ViejaShredded Beef in Tomato Sauce
Flank steak is slowly braised until it falls into tender strands, then returned to a savory tomato sauce with peppers, olives, and warm spices. The result is rich, homey, and especially good with white rice.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgBeef Flank
- 30mlExtra Virgin Olive Oil
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 150gGreen Bell Pepper (julienne)
- 30gTomato Paste
- 500mlTomato Sauce
- 150mlWhite Dry Wine
- 400mlBeef Stock
- 80gGreen Olive
- 4gCumin Powder
- 3gDried Oregano
- 2pcsBay Leaf (whole)
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a heavy pot over medium-high heat. Brown the beef flank well on both sides.
- 02
Add the onion and cook until softened. Stir in the garlic and green bell pepper and cook until fragrant.
- 03
Mix in the tomato paste and cook briefly until it darkens slightly.
- 04
Pour in the tomato sauce, white dry wine, and beef stock. Add the cumin powder, dried oregano, bay leaves, salt, and black pepper.
- 05
Bring to a gentle simmer, cover, and cook until the beef flank is very tender and easy to pull apart.
- 06
Transfer the beef to a board and shred it into long strands. Return it to the pot with the green olive.
- 07
Simmer uncovered until the sauce thickens slightly and coats the shredded beef well. Remove the bay leaves before serving.
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