Ingredients:

  • 2 lbs Flank Steak or Skirt Steak, trimmed
  • Kosher Salt & Black Pepper, to taste
  • 5 Tbsp Olive Oil (divided)
  • 6 cups Beef Stock (low sodium)
  • 2 Yellow Onions (1 halved, 1 medium sliced)
  • 10 Garlic Cloves (4 smashed, 6 minced)
  • 3 Bay Leaves
  • 1 tsp Whole Peppercorns
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Green Bell Pepper, thinly sliced
  • 3 Tbsp Tomato Paste
  • 5 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 (15 oz) can Crushed Tomatoes
  • 1/4 cup Dry Red Wine or Sherry Vinegar
  • 1/2 cup Pimento-Stuffed Olives, halved or sliced
  • 1/4 cup Fresh Cilantro or Parsley, chopped

Instructions:

  1. Sear the Meat: Season the flank steak liberally with salt and pepper. Heat 2 Tbsp oil in the Dutch oven over high heat. Sear the meat on all sides until deep brown (about 2–3 minutes per side). Remove the beef and set aside.
  2. Start the Braise: Return the pot to medium heat. Add the beef stock (or water), the seared beef, the halved onion, bay leaves, smashed garlic, and peppercorns.
  3. Simmer: Bring the liquid just to a boil, then immediately reduce the heat to maintain a very gentle simmer. Cover tightly and cook for 3 to 4 hours, or until the beef is absolutely fork-tender and pulls apart easily.
  4. Shred and Reserve: Remove the beef to a cutting board. Strain the braising liquid into a separate bowl, discarding the spent vegetables and bay leaves.
  5. Shred the Beef: Use two forks to shred the beef into long, thin strips, mimicking 'old clothes.' Set aside.
  6. Sauté Aromatics: Clean the Dutch oven (or use a large skillet). Heat the remaining 3 Tbsp olive oil over medium heat. Add the sliced onions and bell peppers. Sauté gently for 10–12 minutes until the vegetables are very soft and slightly caramelised.
  7. Toast Spices: Add the minced garlic, tomato paste, cumin, and oregano. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant.
  8. Deglaze: Pour in the dry red wine or sherry vinegar. Scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half (about 1 minute).
  9. Add Liquid: Stir in the canned crushed tomatoes and 2 cups of the reserved braising liquid (ensure you skim any excessive fat off the top of the liquid first). Bring the sauce to a gentle simmer.
  10. Add Beef and Olives: Stir the shredded beef and the pimento-stuffed olives into the sauce.
  11. Simmer to Thicken: Leave the pot uncovered and allow the mixture to simmer gently for 20 minutes, stirring occasionally. The sauce should reduce and beautifully coat the shredded meat.
  12. Adjust and Serve: Taste the Ropa Vieja and adjust the seasoning with salt and pepper as needed. Garnish heavily with fresh cilantro or parsley before serving.