Cuba / Main
Ropa vieja
Beef pulled into strands and stewed in sofrito with peppers and olives. The meat is boiled whole in advance.
Ingredients
- Beef flank1.2 kg
- Onions, thinly sliced2
- Sweet peppers, in strips3
- Garlic6 cloves
- Tinned tomatoes400 g
- Green olives100 g
- Capers2 tbsp
- Ground cumin2 tsp
- Dried oregano1 tbsp
- Dry white wine150 ml
- Olive oil60 ml
- Cooked rice600 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Boil the beef whole in salted water with an onion for an hour and a half, until it pulls apart. Keep the broth.
Cool it and pull it apart along the grain into thin strands by hand.
Sweat the onion and peppers in the olive oil for twenty minutes to complete softness, then add the garlic, cumin and oregano for a minute.
Pour in the wine, reduce it by half, add the tomatoes and a cup of the broth. Simmer ten minutes.
Return the meat, add the olives and capers and cook another twenty minutes over a low flame. Serve with rice and fried plantain.
