Description
Ropa Vieja brings authentic Colombian comfort right to your dinner table with tender, slow-cooked beef that shreds into delicious ribbons of pure satisfaction. Packed with bold spices and served alongside warm rice, this classic dish delivers a hearty meal that connects you directly to traditional Latin American cooking traditions.
Ingredients
Scale
Primary Ingredients:
- 2 lbs (900g) flank or skirt steak
- 1 large onion, thinly sliced
- 2 large tomatoes, chopped
- 1 bell pepper (red or green), chopped
Seasoning Ingredients:
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- Salt
- Black pepper
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 4 cups (946 ml) water or beef broth
- Fresh cilantro
Instructions
- Submerge 2 lbs (900g) flank steak in a large pot with 4 cups water or beef broth. Boil at high heat for 2 minutes, then reduce to low heat. Simmer for 90 minutes until meat becomes fork-tender.
- Transfer steak to a cutting board. Allow meat to cool for 10 minutes so you can handle it comfortably.
- Grab two forks and pull them in opposite directions across the meat. Shred the entire steak into thin, delicate strands. Set shredded beef aside.
- Warm 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 sliced large onion, 3 minced garlic cloves, and 1 chopped bell pepper. Sauté for 6 minutes until vegetables soften and release their aromatics.
- Mix in 2 chopped tomatoes, 2 tablespoons tomato paste, 1 teaspoon cumin, 1 teaspoon dried oregano, salt, and black pepper. Stir constantly for 4 minutes until sauce thickens.
- Fold shredded beef into the sauce. Stir thoroughly to coat every strand. Simmer uncovered at medium-low heat for 12 minutes so beef absorbs the rich flavors.
- Remove from heat. Sprinkle fresh cilantro on top if desired. Serve immediately with rice, arepas, or fried plantains.
Notes
- Use chuck roast or flank steak for the most tender and flavorful pulled beef, as these cuts break down beautifully during slow cooking.
- Salt the meat generously before boiling to enhance the natural beef flavor and ensure deep seasoning throughout the dish.
- For a quicker version, swap stovetop simmering with a pressure cooker or slow cooker, reducing cooking time while maintaining rich taste.
- Refrigerate the beef overnight after shredding to let the flavors meld and intensify, making the next day’s reheating even more delicious.
- Prep Time: 12 minutes
- Cook Time: 2 hours 22 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Colombian
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 120 mg