Ropa Veija

Name: Ropa Veija
Prep time: 21 min
Cook time: 3 h 25 min
Total time: 3 h 46 min
Yield: 4 servings
Cuisine: Cuba
Ingredients: 2 lb flank steak; 1 tbsp kosher salt; ¼ cup vegetable oil; 1 red bell pepper; 1 yellow bell pepper; 1 onion; 6 cloves garlic; 2 tbsp tomato paste; 1 tbsp smoked paprika; 2 tsp cumin; 2 tsp dried oregano; ½ cup dry white wine; 1 can tinned tomatoes; 2 bay leaves; 1 cup pimento stuffed olives; To serve rice; To serve black bean; ¼ cup cilantro

A weekend Cuba dinner made with beef. Ready in about 3 hours 46 minutes. Difficulty: more effort.

21 minPrep (about)
3 hr 25 minCook (about)
3 hr 46 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

2 lb flank steak

Fresh & other

1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 yellow bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 onion
6 cloves garlic
2 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
½ cup dry white wine
1 can tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
1 cup pimento stuffed olives
To serve rice Shopping tip: Long-grain white rice.
To serve black bean
¼ cup cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

¼ cup vegetable oil

Spices & seasonings (5): kosher salt, smoked paprika, cumin, dried oregano, bay leaves

1 tbsp kosher salt
1 tbsp smoked paprika
2 tsp cumin
2 tsp dried oregano
2 bay leaves

How to make it

Steps in our own plain words.

Cut steak into 4 rectangular pieces.
Pat dry with paper towels.
Season all over using 1 1 2 teaspoons salt.
Heat 2 tablespoons oil in a big pot over medium-high heat.
Working in batches.
Heat steak till brown on both sides, 5 to 6 minutes.
Move to a plate.
Heat remaining 2 tablespoons oil in same pot over medium heat.
Cook 1 1 2 teaspoons salt, onion and bell peppers, until slightly softened, 4 to 5 minutes.
Stir every so often.
Add oregano, cumin, paprika, tomato paste and garlic.
Cook, till vegetables are softened plus spices are aromatic, 1 to 2 min more.
Stir every so often.
Add wine, scraping any brown bits from bottom of pan.
Cook, until reduced by half, about 2 minutes.
Stir every so often.
Add tomatoes using their juices and bay leaves.
Mash down on tomatoes to break up.
Nestle beef into stew.
Add water to cover beef, if needed.
Bring to a simmer.
Turn the heat down to medium-low.
Cover.
Simmer till steaks are tender enough.
Shred, 2 1 2 to 3 hours.
Move steaks to a plate plus finely shred with 2 forks.
Stir shredded steak back into stew.
Bring to a simmer.
Heat, stirring, till liquid has reduced to sauce that coats steak, 5 to 10 min.
Stir in olives.
Season with salt.
Spoon ropa vieja over rice and beans.
Top with cilantro.