Ropa Vieja

Background and History

Ropa Vieja, which means "old clothes" in Spanish, is a traditional Cuban dish that has roots tracing back to the Canary Islands of Spain. It made its way to Cuba along with early Spanish settlers, evolving with local flavors and ingredients. The name derives from its appearance, as the shredded beef resembles a pile of colorful garments. Ropa Vieja is famous throughout Latin America but boasts unique twists in different cultures. In Cuba, it is often served as a national dish, carrying with it the soul of the Cuban culinary tradition.

Ingredients

• Flank Steak – 2 lbs
• Olive Oil – 2 tablespoons
• Onion – 1 large, sliced
• Red Bell Pepper – 1, sliced
• Green Bell Pepper – 1, sliced
• Garlic – 4 cloves, minced
• Tomato Paste – 2 tablespoons
• Crushed Tomatoes – 1 can (14 oz)
• White Wine – 1/2 cup
• Bay Leaves – 2
• Cumin – 1 teaspoon, ground
• Oregano – 1 teaspoon, dried
• Salt – to taste
• Pepper – to taste
• Green Olives – 1/2 cup, sliced
• Capers – 2 tablespoons
• Cilantro – for garnish

Preparation

Ensuring a successful Ropa Vieja experience starts with proper preparation. The selection of flank steak is crucial; look for marbled cuts that offer rich flavors. Begin by generously seasoning the flank steak with salt and pepper, pressing the seasoning into the meat firmly for full coverage. Allow the meat to rest at room temperature for at least 15 minutes, as this takes the "chill" off and ensures even cooking.

Cooking Process

Step 1: Browning the Meat

In a large pot, heat olive oil over medium-high heat. Sear the flank steak on both sides until deeply browned, about 4-5 minutes per side. Once browned, remove the flank steak from the pot and set aside.

Step 2: Creating the Base

In the same pot, add the sliced onion, red bell pepper, and green bell pepper. Sauté until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute.

Step 3: Developing the Sauce

Stir in the tomato paste until it caramelizes slightly. Add the white wine to deglaze the pot, scraping up any flavorful bits at the bottom. Pour in the crushed tomatoes and return the meat to the pot. Add the bay leaves, cumin, and oregano. Season with additional salt and pepper as desired.

Step 4: Simmering

Lower the heat to a simmer, cover the pot, and let the mixture cook for 2-3 hours or until the flank steak is tender and easily shreds with a fork. Adjust seasoning if necessary.

Step 5: Final Touches

Once the meat is shreddable, remove it from the pot and shred using two forks. Return the shredded beef to the pot, stirring in the sliced green olives and capers. Allow the ingredients to blend by simmering for another 15 minutes.

Serving Suggestions

Garnish with freshly chopped cilantro for a burst of freshness before serving. Ropa Vieja pairs beautifully with traditional sides such as rice and beans or fried plantains. It also makes an excellent filling for tacos or burritos, making it adaptable for various culinary experiences. For an authentic touch, enjoy with a side of crusty Cuban bread to soak up the rich, flavorful sauce.