Beef Ropa Vieja

Staff Writer
Beef Ropa Vieja
Beef Ropa Vieja
Christina Holmes

Beef Ropa Vieja

“This recipe is a quicker adaptation of traditional ropa vieja. While there are many theories to explain the name, there’s no doubt that the meat is shredded at the end of cooking to resemble rags, hence the translation to “old clothes.” Instead of serving this with a carb-heavy side of rice and beans, you can lighten it up by serving it as a “garnish” on a salad composed of beautiful lettuces. And, as a bonus, you don’t need to whip up a dressing; simply use the sauce from the meat.” — Angelo Sosa, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed  
Ready in
35 m
4
Servings
476
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon grapeseed oil
  • 2 Pounds beef flank steak, trimmed of fat
  • 1 Cup low-sodium beef broth
  • ½ Pound fresh tomatoes, roughly chopped
  • 1 small red onion, sliced
  • 1 medium green bell pepper, seeded and sliced into strips
  • 2 cloves garlic, chopped
  • 1 Teaspoon ground cumin
  • 2 Teaspoons kosher salt
  • 1 Teaspoon chopped fresh cilantro
  • 1 Tablespoon olive oil
  • 1 Tablespoon white vinegar
  • 6 Ounces mixed lettuce leaves

Directions

Heat the grapeseed oil in a large skillet over medium-high heat. Sear the steak, about 4 minutes per side.

Transfer the beef and juices to a medium-sized, heavy-bottomed pot. Cover with the beef broth and stir in the tomatoes, onion, bell pepper, and garlic along with the cumin, salt, cilantro, olive oil, and vinegar. Cook, covered, over medium heat for 45 to 60 minutes, until the meat is tender.

When ready to serve, shred the meat with forks and place on top of mixed lettuce leaves.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
26g
40%
Sugar
4g
N/A
Saturated Fat
9g
43%
Cholesterol
154mg
51%
Protein
51g
100%
Carbs
8g
3%
Vitamin A
188µg
21%
Vitamin B12
3µg
45%
Vitamin B6
2mg
76%
Vitamin C
37mg
62%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
14%
Vitamin K
66µg
83%
Calcium
103mg
10%
Fiber
2g
9%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
5mg
26%
Magnesium
73mg
18%
Monounsaturated
11g
N/A
Niacin (B3)
17mg
84%
Phosphorus
498mg
71%
Polyunsaturated
4g
N/A
Potassium
1171mg
33%
Riboflavin (B2)
0.3mg
18.8%
Sodium
1037mg
43%
Thiamin (B1)
0.2mg
15.3%
Zinc
9mg
60%

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