Ropa Vieja (Cuban Shredded Beef) with Yucca Fries

Ingredients

• 2 lbs Beef Flank Steak
• 2 tbsp Olive Oil
• 1 large Onion
• 1 each Bell Peppers (Red and Green)
• 6 cloves Garlic
• 2 tbsp Tomato Paste
• 28 oz Diced Tomatoes
• 1 cup Beef Broth
• 2 tbsp Red Wine Vinegar
• 1 tsp Cumin
• 1 tsp Oregano
• 2 leaves Bay Leaves
• 2 medium Yucca
• 2 tbsp Olive Oil (for Yucca)
• 0.5 tsp Paprika (for Yucca)

Instructions

1. 1Pat the 2 lbs Beef Flank Steak dry and season it with salt and pepper. Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned flank steak into the hot oil and sear it for 3-4 minutes per side, until deeply browned. Remove the steak from the pot and set it aside on a plate.
2. 2Add the large Onion and the Red and Green Bell Peppers to the same pot, still over medium-high heat. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the 6 cloves Garlic and cook for 1 minute more, stirring constantly until fragrant.
3. 3Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring to coat the vegetables. Pour in the 28 oz Diced Tomatoes, 1 cup Beef Broth, 2 tbsp Red Wine Vinegar, 1 tsp Cumin, 1 tsp Oregano, and the 2 Bay Leaves. Stir everything together and bring the liquid to a simmer.
4. 4Carefully return the seared 2 lbs Beef Flank Steak to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 2.5 to 3 hours. The beef is ready when it is very tender and can be easily pulled apart with two forks.
5. 5While the beef is simmering, prepare the yucca fries. Peel the 2 medium Yucca and cut them into fry-shaped pieces, about 1/2-inch thick. Place the cut yucca in a medium pot, cover with cold water, and bring to a boil over high heat. Cook for 10 minutes, then carefully drain the yucca completely.
6. 6Preheat your oven to 400°F (200°C). Spread the drained yucca fries in a single layer on a baking sheet. Drizzle them with 2 tbsp Olive Oil and sprinkle with 0.5 tsp Paprika, salt, and pepper. Toss gently to coat. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
7. 7Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the sauce and stir to combine everything well. Let it simmer for another 5 minutes to allow the flavors to meld.
8. 8Serve the Ropa Vieja hot alongside the crispy baked yucca fries.

Substitutions

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