Ropa Vieja (Dairy-Free)

Ingredients

• 2 lbs Beef flank steak
• 2 tablespoons Olive oil
• 1 large Onion
• 1 large Bell pepper (green)
• 4 cloves Garlic
• 1 cup Tomato sauce
• 0.5 cup Dry red wine
• 2 cups Beef broth
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 leaf Bay leaf
• 0.25 cup Pitted green olives
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Prepare the vegetables: Dice the 1 large onion into 1/2-inch (1.25 cm) pieces. Dice the 1 large green bell pepper into 1/2-inch (1.25 cm) pieces. Mince the 4 cloves of garlic. Pat the 2 lbs of beef flank steak dry with paper towels, then season it evenly on all sides with the 1 teaspoon of salt and 0.5 teaspoon of pepper.
2. 2Sear the beef: In a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the 2 tablespoons of olive oil over medium-high heat (approximately 375°F / 190°C). Once the oil is shimmering, carefully place the seasoned 2 lbs of beef flank steak into the hot pot and sear for 3-5 minutes per side, turning with tongs, until all sides are deeply browned. Remove the browned beef from the pot and set it aside on a plate.
3. 3Sauté the aromatics: Reduce the heat to medium (approximately 350°F / 175°C). Add the diced 1 large onion and diced 1 large green bell pepper to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced 4 cloves of garlic and cook for an additional 1 minute, stirring constantly, until the garlic is fragrant and lightly golden.
4. 4Deglaze the pot: Pour in the 1 cup of tomato sauce and 0.5 cup of dry red wine. Increase the heat to medium-high (approximately 375°F / 190°C) and bring the mixture to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pot and incorporate them into the sauce.
5. 5Add liquids and spices: Stir in the 2 cups of beef broth, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 bay leaf. Return the seared 2 lbs of beef flank steak to the pot, ensuring it is mostly submerged in the liquid.
6. 6Slow cook the beef: Bring the liquid in the pot to a boil over high heat (approximately 400°F / 200°C). Once boiling, reduce the heat to low (approximately 200°F / 95°C), cover the pot tightly with a lid, and simmer for 2.5 to 3 hours, or until the beef is very tender and can be easily pulled apart and shredded with two forks.
7. 7Shred and finish: Carefully remove the cooked 2 lbs of beef flank steak from the pot and place it on a clean cutting board or large plate. Using two forks, shred the beef into bite-sized pieces, then return the shredded beef to the pot with the sauce. Stir in the 0.25 cup of pitted green olives and continue to simmer, uncovered, over low heat (approximately 200°F / 95°C) for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. 8Serve: Before serving, carefully remove and discard the 1 bay leaf from the pot. Serve the Ropa Vieja hot.

Related Guides