Shredded Beef

Ropa Vieja

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Serves 6


  • 2 lb. flank steak,  cut into large cubes

  • 1 large onion, chopped

  • 2 cloves of  garlic, chopped

  • 1 large green pepper, chopped

  • salt and pepper

  • 2 tsb chopped parsley


In a casserole place meat, 1/2 teaspoon of salt, cover with water  and bring to a boil. Simmer over low heat for  2 1/2 to 3 hours or until meat is very tender. ( Use a pressure cooker to reduce cooking time). Remove meat  from pan and  shred using two  table forks . You should end up with  fine meat threads. Do not discard the water or beef stock. To a pan, add  2tbs. of olive oil and sauté the onion and green pepper until the onions are translucent.  Add the garlic, tomatoes, bay leaf paprika,   cooking wine,  1/2 tsp of  salt and  1/4 tsp of pepper. Cook for a few minute until tomatoes are soft. Add the beef stock ,   1/2  sweet pimento chopped, bread crumbs and finally the shredded beef.  Simmer over low heat for another  25 minutes, stir occasionally.  Adjust for salt and pepper.
Garnish with chopped parsley and  strips of sweet pimentos.

Serve with white rice and  fried sweet plantains. You may also serve black beans as a side dish.

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