Here’s another one of our favorite Latin dishes…Ropa Vieja…a Cuban dish meaning ‘old clothes’ that takes a flank steak and braises it in a rich tomato broth with vegetables until the flank steak is so tender that you can pull it apart with a fork. I typically serve this dish with Rice & Black Beans and Maduros on the side. Then the very next day we wrap up the leftover Ropa Vieja along with the Rice & Black Beans in large tortillas and have ourselves delicious burritos! Love those leftovers…
Ropa Vieja
Extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 red pepper, seeded & sliced
1 green pepper, seeded & sliced
1 tablespoon cumin
1 teaspoon Montreal steak seasoning
1 teaspoon Goya Adobo seasoning
1 1/2 lbs flank steak
1/2 cup red wine
8 oz. tomato sauce
2 cups beef broth
In a large skillet, heat 1 tablespoon oil on medium-high heat. Add the chopped onion and garlic and sauté a few minutes. Add the sliced red and green peppers to the skillet and sauté a few minutes. In a small jar combine the cumin, steak seasoning and Adobo.
Drizzle a little extra virgin olive oil on the flank steak and season with the spice mix. Remove the onions & peppers from the skillet; reserve on a dish as you’ll be adding these back into the skillet after the flank steak has been seared. Heat a little more oil in the skillet and sear the flank steak two minutes on each side.
Add the sautéed onions & peppers back into the skillet with the seared steak. Add 1/2 cup red wine, 8 oz tomato sauce and 2 cups beef broth. Bring to a boil; reduce heat and simmer 2 hours.After two hours the flank steak is very tender and can easily be pulled apart with a fork. Shred the entire steak and serve with Rice & Black Beans.
Ropa Vieja is so hearty and can be used for two meals in one! Remember to save those leftovers for burritos tomorrow. Enjoy!
I’ve shared this on Fiesta Friday, Friday Faves at FoodieFridiy, Saucy Saturdays – go check it out and see many more great recipes!
Enjoy!
Linda~
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LOVE the photos. I can practically taste this wonderful dish just from your pictures.
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Thank you!! What a compliment!! 😀😀😀
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This sounds amazing, Linda. 🙂
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Thanks Jhuls! It was!! 😀
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Looks awesome for old cloths. I have some cube steaks in the fridge for the week. I might give this a try with them. I am sure it will not be as good with out the flank steak. Thanks for sharing with us at Throwback Thursday. Hope to see you again this week.
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I think using cube steaks would work really well too! Cube steaks have a lot of flavor 🙂
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and inexpensive… :))
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So true!! 🙂
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Who knew a dish cAlled Old Clothes could turn out so delicious? I have only had flank steak on the grill and am intrigued to try this! Loved the shot of the spices. Thank you for bringing it to FF!
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I know…right!? And you’re welcome! 🙂
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This is my kind of a meal, especially served with the rice and black beans. I noticed there are 8 varieties of Goya Adobo – any one in particular you like the best?
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For this recipe I used ‘sin pimienta’ (without pepper) but I tried several and they’re all pretty good – just pick one and see how it goes! 🙂
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Looks so delicious yumm
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Thank you Lynn! 🙂
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most welcome!
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This would make a fantastic burrito or taco! I’ve only ever grilled flank steak, braising is a new idea. Thank you for brining it to FF.
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You’re welcome Liz! We always use up the leftovers in a burrito – it’s even better the next day 🙂
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Love the name of this dish – and I’ve only had flank steak grilled on the BBQ so good to see that it can be shredded too…..
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This is an ‘old’ Latin dish – the name is definitely unique for a food dish! 🙂
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I have never herd of this dish before but wow this looks and sounds like something I would love!!! Thanks for sharing the recipe so I could find it!! I am going to pin it and save it for when I have all the ingredients.
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Thanks! I think you’re really going to love it! All those flavors work so well together – and don’t forget to make some burritos with any leftovers! 🙂
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Omnomnom!
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Wow, everything on that plate looks absolutely irresistible!! When I first saw the title, I thought my high school Spanish skills were just really rusty because surely that couldn’t be the name of a food…what a funny name!
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I know – funny name “Old Clothes” -Probably named because they shred! LOL 🙂 🙂
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I had no idea you could use Goya adobe that way. Bonus!
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Yes – it’s good stuff! A little goes a long way 🙂
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I may try that today. I have a pork toast in the oven that will give me an abundance of leftovers. I have the Goya mole in my pantry. What’s the difference?
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Mole sauce is made with a hint of chocolate and with almonds…I make it from scratch and it is absolutely delicious! Try it! I would love to know how it goes 🙂
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I’ll keep you posted. Thanks for the encouragement! 🍓
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My pleasure! 🙂
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Looks really delicious!
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Thank you! 🙂 🙂
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Great 👌👌👌
Have a fantastic weekend ladies.
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Thanks Mojisola – you too love! 🙂
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Delicious!! The meat is so tender!
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Yes it is!! 🙂
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i’ve no idea how to pronounce that but it does look tasty!
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Haha! It is tasty! 🙂 (it actually means old clothes….)
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Looks mouthwatering! 🙂
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Thanks Yana! It was definitely mouthwatering! 😀
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