Repeat Recipes: Ropa Vieja
There was a rare thunderstorm in LA last night which is also the perfect weather for Ropa Vieja (really though, any weather works with this dish).
For just a bit of effort and time, the result here will be dinner for 2-3 nights where it gets even better with each day.
- 2.5lbs (1.1kg) beef flank steak
- 1 large yellow onion
- 3-4 red peppers
- 8 medium cloves garlic
- 1T (15mL) tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 cup (120mL) dry white wine
- 1 can (14oz/396g) diced/crushed tomatoes
- 1 cup (240mL) chicken stock
- 2 bay leaves
- Pimento-stuffed olives, sliced into thirds
- 1 bunch of cilantro, chopped
- Cooked rice for serving
Preheat oven to 350°F (180°C).
Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper.
Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.
Add sliced onion and bell peppers to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion and peppers are tender, about 8 minutes.
Add garlic (minced) and cook for 1 minute longer.
Stir in tomato paste, cumin, oregano, and allspice and cook, stirring and scraping, for 1 minute.
Add white wine and bring to a simmer, scraping up any bits from the bottom of pot. Boil about 2 minutes (until raw alcohol smell has cooked off from wine) then add canned tomatoes and stock.
Return beef to pot, nestling it under the liquid among onions and peppers, along with any of its accumulated juices and nestle bay leaves.
Cover Dutch oven and transfer to oven, then let cook until beef is very tender, about 90min.
Remove bay leaves and discard. Remove beef and either shred or chop and then return to the pot and combine with vegetables and cooking liquid.
Stir in olives, return to medium heat, and simmer until juices have reduced just enough to coat the beef in a rich, saucy glaze. Season with salt and pepper.
Stir in cilantro, then serve with rice.