Cuban Ropa Vieja with White Rice and Sweet Plantains

Steps

1. Step 1

   Heat the oven to 325°F. Pat the flank steak dry and season all over generously with salt and pepper.

   5 min · 325°F

   • 2 lb flank steak
   • kosher salt
   • black pepper
2. Step 2

   Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the steak in a single layer, about 4 minutes per side, working in batches if needed. Move the beef to a plate.

   10 min

   • 2 lb flank steak
   • 3 tbsp olive oil
3. Step 3

   Lower the heat to medium. Add the onion and both bell peppers with a pinch of salt and cook, stirring now and then, until softened and lightly golden, about 8 minutes. Stir in the garlic, cumin, oregano and paprika and cook until fragrant, about 1 minute.

   9 min

   • 1 large yellow onion
   • 1 green bell pepper
   • 1 red bell pepper
   • 5 cloves garlic
   • 2 tsp ground cumin
   • 2 tsp dried oregano
   • 1 tsp sweet paprika
4. Step 4

   Stir in the tomato paste and cook 1 minute, then pour in the wine and scrape the bottom of the pot clean as it bubbles, about 2 minutes. Add the crushed tomatoes, broth and bay leaves and bring to a simmer.

   5 min

   • 2 tbsp tomato paste
   • 1/2 cup dry white wine
   • 1 can crushed tomatoes (28 oz)
   • 1 cup beef broth
   • 2 bay leaves
5. Step 5

   Return the beef and any juices to the pot, nestling it into the sauce so it is mostly submerged. Cover and transfer to the oven. Braise until the beef pulls apart easily with a fork, 2 1/2 to 3 hours.

   2 hr 45 min, hands-off · 325°F

   • 2 lb flank steak
6. Step 6

   While the beef braises, make the rice: combine the rinsed rice, water, olive oil and salt in a saucepan. Bring to a boil, stir once, then cover and cook on the lowest heat for 18 minutes. Take off the heat and let stand, still covered, 5 minutes, then fluff with a fork.

   28 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tbsp olive oil
   • 3/4 tsp kosher salt
7. Step 7

   Lift the beef onto a board and shred it into strips with two forks, discarding any large pieces of fat. Fish out the bay leaves. If the sauce looks thin, simmer it on the stovetop over medium heat for 5–10 minutes to thicken. Stir the beef back in along with the olives and capers, and simmer 5 minutes more. Taste and add salt and pepper. Stir in the cilantro.

   15 min

   • 2 lb flank steak
   • kosher salt
   • black pepper
   • 2 bay leaves
   • 3/4 cup pimiento-stuffed green olives
   • 2 tbsp capers
   • 2 tbsp chopped fresh cilantro or parsley
8. Step 8

   Fry the plantains: heat the vegetable oil in a large skillet over medium heat. Add the plantain slices in a single layer and fry until deep golden, about 3 minutes per side. Drain on paper towels and sprinkle lightly with salt.

   12 min

   • 3 very ripe plantains (skins mostly black)
   • 1/4 cup vegetable oil
   • salt
9. Step 9

   Spoon the rice onto plates, pile the ropa vieja and sauce over or alongside, and serve with the sweet plantains.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026