Recipe of the Week: Ropa Vieja

When you think of old clothes, ‘tasty’ isn’t the first thing to pop into your mind.  Instead you might envision shredded pieces of fabric that certainly aren’t edible. However, when it comes to Cuban, ropa vieja,- which is stringy pieces of beef in a tasty sauce- your palate is begging ‘more please!’ Get ready to dig into this scrumptious traditional dish.



2 1/2 Flank steak 

5 tbsp. Olive oil

Salt and pepper (to taste)

1 Green pepper (chopped)

2 cloves Garlic (chopped)



1 large Onion (chopped)

3 cloves Garlic (chopped)

1 Green pepper (chopped)

1 Bay leaf

2 tsps. Cumin


1 can tomato sauce

1 tomato (chopped)



-Rub salt and pepper on the steak

-In a skillet or Dutch pot, heat the olive oil and brown the steak on all sides

-Add green pepper, garlic and onions to the pot, cover and cook until the steak is tender. Around 1 1/2 hours.

-Remove the steak and let cool

-In a different pan, heat the oil on low fire and sauté the onions, garlic, green peppers and chopped tomatoes. Add the tomato sauce, bay leaf, oregano and cumin. Let simmer

-Once the steak has cooled down using a fork or your fingers, separate the steak into small pieces and add to the simmering pan for 20 minutes

-Remove from stove and serve immediately with white rice, maduros or bread


Photo by:  Alexa Clark