🧂 Ingredients
- 1 kg Flank steak
- 2 tbsp Olive oil
- 1 large Yellow onion(sliced)
- 1 large Red bell pepper(sliced)
- 1 large Green bell pepper(sliced)
- 5 cloves Garlic(minced)
- 1 can (15 oz) Tomato sauce
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 1 cup Beef broth
- 2 tbsp Worcestershire sauce
- 1 Bay leaf
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- to taste Salt and black pepper
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Place flank steak in a large pot or Dutch oven. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the steak is tender enough to shred.
💡 Tip: Skim off any foam that rises to the surface during the first few minutes of simmering. - 2
Remove steak from the pot and let it cool slightly. Reserve about 1 cup of the cooking liquid. Once cool enough to handle, shred the steak using two forks.
💡 Tip: Shredding while slightly warm makes it easier. - 3
While the steak cools, heat olive oil in the same pot (or a separate large skillet) over medium heat. Add sliced onions and bell peppers. Sauté until softened, about 8-10 minutes.
💡 Tip: You can also use the pot you boiled the steak in, after draining most of the water. - 4
Add minced garlic and cook until fragrant, about 1 minute.
- 5
Stir in tomato sauce, diced tomatoes, reserved beef cooking liquid, Worcestershire sauce, bay leaf, cumin, and oregano. Bring to a simmer.
💡 Tip: Taste and adjust seasonings as needed. - 6
Add the shredded steak to the sauce. Stir to combine, reduce heat to low, cover, and simmer for at least 1 hour, or until the flavors have melded and the sauce has thickened.
💡 Tip: The longer it simmers, the more tender the steak will become. - 7
Remove the bay leaf. Season with salt and pepper to taste.
💡 Tip: Ensure the steak is well-coated with the sauce. - 8
Garnish with fresh chopped cilantro before serving.
💡 Tip: Serve hot with white rice, black beans, or fried plantains.
💡 Pro Tips
- ✓For a richer flavor, you can brown the flank steak in olive oil before boiling it.
- ✓If the sauce becomes too thick during simmering, add a little more beef broth or reserved cooking liquid.
- ✓Ropa Vieja literally means 'old clothes' in Spanish, referring to the shredded appearance of the meat.
🔄 Variations
- Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- Include a chopped jalapeño pepper for a touch of heat.
- Serve over white rice, with a side of black beans and fried plantains for a complete Panamanian meal.