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Cuban-style shredded beef commonly known as Ropa Vieja in Spanish is a traditional dish made with beef and accented with olives and capers. This delightful dish is sure to make your tummy happy and become a staple dish to make your kitchen feel like the Caribbean coast of Cuba.

Try this recipe from SAVEUR!


6 oz. bacon, roughly chopped2 lb. flank steak, cut into 1 1⁄2″ stripsKosher salt and black pepper, to taste1 medium yellow onion, thinly sliced1 red bell pepper, thinly sliced1 Cubanelle or green pepper, thinly sliced6 oz. tomato paste1 tbsp. cumin1 tbsp. dried thyme1 tbsp. dried oregano5 cloves garlic, finely chopped1 bay leaf1⁄2 cup dry white wine2 cups beef stock1 cup (16-oz.) can whole peeled tomatoes, crushed1⁄2 cup halved, pitted, green olives1⁄3 cup sliced jarred pimiento peppers3 tbsp. capers, rinsed and drained1 tbsp. white wine vinegar1⁄4 cup roughly chopped cilantro


Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer to a plate, leaving fat in pot. Season steak with salt and pepper. Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion and peppers; cook until soft, about 4 minutes. Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes. Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and steak to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until steak is very tender, 2–3 hours. Remove steak, and shred; return meat to pot with olives, pimientos, capers, and vinegar. Cook until sauce is slightly thickened, about 30 minutes. Stir in cilantro before serving.

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