Beef

Ropa Veija

Name: Ropa Veija
Prep time: 42 min
Cook time: 1 h 38 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 2 Lbs lbs Flank Steak; 3 tsp tsp Kosher Salt; 4 tablespoons tablespoons Vegetable Oil; 1 Red Pepper; 1 Yellow Pepper; 1 Onion; 6 cloves cloves Garlic; 2 tablespoons tablespoons Tomato Puree; 1 tablespoon tablespoon Smoked Paprika; 2 tsp tsp Cumin; 2 tsp tsp Dried Oregano; 1/2 cup cup Dry White Wine; 1 Can can Tinned Tomatos; 2 Bay Leaf; 1 cup cup Pimento Stuffed Olives; To serve Rice; To serve Black Beans; 1/4 cup cup Cilantro

Step 1 Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt. Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil. Working in…

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By CookInstruction Kitchen Published 3 Sep 2026 Updated 14 Oct 2026 Updated Updated 6 hours ago

Prep: 42 min
Cook: 1 hr 38 min
Total: 2 hr 20 min
Servings: 4
Difficulty: Advanced

Timings are approximate — worked out from the method, not measured in a test kitchen.

Ingredients

2 Lbs Flank Steak

3 tsp Kosher Salt

4 tablespoons Vegetable Oil

1 Red Pepper

1 Yellow Pepper

1 Onion

6 cloves Garlic

2 tablespoons Tomato Puree

1 tablespoon Smoked Paprika

2 tsp Cumin

2 tsp Dried Oregano

1/2 cup Dry White Wine

1 Can Tinned Tomatos

2 Bay Leaf

1 cup Pimento Stuffed Olives

To serve Rice

To serve Black Beans

1/4 cup Cilantro

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Cut steak into 4 rectangular pieces

Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

In a large pot over medium-high

In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

In same pot over medium heat

In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

Add wine, scraping any browned bits

Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

Stir shredded steak back into stew

Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

Spoon ropa vieja over rice and beans

Spoon ropa vieja over rice and beans. Top with cilantro.

Recipe data from TheMealDB (themealdb.com) · Original source

Read it through first

Skim all 6 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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