Cuban · Members
Cuban Ropa Vieja
Tender shredded flank steak braised with peppers, onions, tomatoes and olives in a cumin-scented sauce.
- Cuba's beloved national dish
- Freezes and reheats beautifully
- Rich, tender, long-braised beef
Ropa vieja means old clothes, a nod to the ragged strands of beef that fall apart after a long, gentle braise. It is Cuba's national dish and a fixture on every lunch counter menu from Little Havana to South Beach. Flank steak gives you those long, silky shreds, and a splash of white wine plus briny olives keeps the tomato sauce lively. Serve it with white rice, black beans and fried sweet plantains for the full plate.
Instructions
Pat the flank steak dry and season all over with 1 1/2 teaspoons of the salt and the pepper.
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