Authentic Cuban Ropa Vieja with Black Beans and Rice

A classic Cuban staple featuring flank steak slow-simmered until tender and shredded in a rich, savory tomato-based sofrito sauce, served alongside seasoned black beans and fluffy white rice.

185 min total Base: 4 servings 620 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: flank steak, water, tomato sauce, bay leaves, cumin — quantities stay the same regardless of serving count.

flank steak

1.5 lbs(fixed)

water

6 cups(fixed)

olive oil

3 tbsp

yellow onion

1 unit

bell peppers (sliced)

2 units

garlic cloves

4 cloves

tomato sauce

8 oz(fixed)

dry white wine

0.5 cup

bay leaves

2 units(fixed)

cumin

1 tsp(fixed)

dried oregano

1 tsp

paprika

0.5 tsp

salt

1 tsp

black beans (cooked)

2 cups

white rice (uncooked)

1.5 cups

Instructions

Place the flank steak in a large pot with water and salt. Simmer for 60-90 minutes until very tender.

Remove the steak, let it cool slightly, and shred it into long, thin strips using two forks.

In a large skillet, heat olive oil and sauté onions and peppers until softened. Add garlic and cook until fragrant.

Deglaze the skillet with white wine, allowing it to reduce slightly.

Stir in the tomato sauce, bay leaves, cumin, oregano, and paprika. Add the shredded meat and combine well.

Simmer the mixture for 20-30 minutes so flavors meld, adding a splash of beef stock if too thick.

Serve hot alongside seasoned black beans and prepared white rice.

💡 Chef's Tip

For the best texture, always shred the meat while it is still warm. If you are short on time, a pressure cooker can reduce the initial simmering time to 45 minutes. A splash of vinegar at the end can brighten the dish if it feels too heavy.

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