Ropa Vieja with Cuban Rice
Big bold flavors in this beef Cuban stew, rich in seasonings and accompanied with yellow Cuban rice, creates a deeply satisfying meal!
1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
5 cloves garlic, thinly sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, one red, one green, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste (Optional)
⅓ cup chopped fresh cilantro or parsley, if preferred
-Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
-Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
-Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until onions are starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
-Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender but not falling apart, about 2 hours.
-Remove pot from heat and let stew cool to room temperature, at least 45 minutes. For best results, refrigerate, 8 hours to overnight.
-Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.
-Serve with Cuban rice (recipe below) Serves 8
Yellow Cuban Rice
4 cups long-grain rice
8 cups water
1 small onion, minced
2 teaspoons salt
⅛ teaspoon annatto powder (or turmeric powder)
⅛ teaspoon paprika
black pepper to taste
1 cup frozen peas, thawed
1 (4 ounce) jar sliced pimento peppers, for garnish
-Place the rice in a strainer and rinse under cold water until the water runs clear, 2 - 3 minutes. Shake to remove excess water from rice.
-Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook, covered, until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Let rice sit covered 10 minutes more then fluff rice with a fork. Serve garnished with pimento slices.
Prep for this Cuban stew by sliciing and trimming the ingredients.
Simmer the seared beef and onions with seasonings inthe broth and tomato sauce.
Colorful and inviting, an authentic Cuban entree that is packed with flavor!
