Ropa Vieja! (Cuban-Style Shredded Beef)

Ropa Vieja, a true testament to the ability of cuisine to transform the simple into the sublime. The name literally translates to "old clothes," and while that might not sound appetizing at first, it's actually a nod to how the dish is made. The flank steak, a cut of beef that can be tough if not treated right, is slow cooked until it pulls apart into strings, resembling shredded, ragged clothes. But it’s not just about the meat, it’s about the seasonings too. Sazon and adobo, those powerhouse seasonings in Latin American cooking, are added to infuse the meat with a deep, savory, almost umami-like flavor.

The magic of this dish, though, comes from the slow and careful preparation. You take the time to sweat the onions and peppers, releasing their sweet and earthy flavors, before introducing them to the meat. You add oregano and cumin, traditional Latin American spices that lend the dish an aromatic and earthy backbone, and then tomato paste, a touch of acidity and sweetness. And then the pièce de résistance, the deglazing with white wine, which helps to lift all those flavorful bits stuck at the bottom of the pan and infuse the dish with a delicate, fruity undertone. Finish it off with a garnish of green olives for a salty, briny kick and there you have it. Served with fried plantains, white rice, and a wedge of avocado, it's a meal that's comforting, hearty, and packed full of flavor. It's a dish that reminds you of home, even if you're miles away. So, here's to Ropa Vieja, a reminder of the simple beauty of food, one that calls for seconds, thirds, and the comfort of family gathered around the table. 🤘🏼 Adam

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Ropa Vieja

Prep time: 30 MinCook time: 1 H & 20 MInactive time: 10 MinTotal time: 2 Hour

Ingredients

• 2 pounds Flank Steak
• 2 Bay Leaves
• ½ Onion
• 3 large Garlic cloves, smashed
• Water, to cover
• 1 Tbsp Sazon
• 1 Tbsp Adobo
• 3 Tbsp Lard
• 1 Green Bell Pepper, sliced thin
• 1 Red Bell Pepper, sliced thin
• 1 Yellow Onion, sliced thin
• 4 Garlic cloves, pulverized in a mortar and pestle
• ½ tsp Dried Oregano
• ½ tsp Cumin
• 1 Tbsp Tomato Paste
• ½ cup Dry White Wine
• Green Olives, pitted

Instructions

1. Cover beef with water and aromatics. Pressure cook on single pressure for 30 minutes. Remove beef and allow to cool slightly before pulling the beef apart by hand or with forks. Save 2 cups of the beef cooking liquid for later.
2. In a large non-stick skillet over medium heat, melt the lard, then add the onion, bell peppers and garlic with a pinch of salt. Slowly sweat the vegetables until the onions turn translucent, about 10 minutes.
3. Add in the oregano, cumin and tomato paste. Stir. Gently cook until the paste begins to caramelize onto the bottom of the pan, then deglaze with white wine. Reduce the white wine down by about half.
4. Add the reserved beef broth and shredded beef. Continue cooking for 10-15 minutes on medium-high heat, until the ropa vieja begins to thicken. Allow to cool for 5 minutes.
5. Garnish with green olives. Serve with fried plantains, white rice and a wedge of avocado and CRUSH!

Adam's Notes

• Ropa Vieja means “old clothes”. The beef represents shredded, raggedy clothes.
• Cook beef separately. As long as it’s seasoned, you’re fine. No need to marinade, the sauce we’re making is flavorful enough.

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