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.
Reviewed by Around the Table
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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