Beef Ropa Vieja

Beef Ropa Vieja
Staff Writer
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  
4
Servings
672
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.

Nutritional Facts

Total Fat
42g
60%
Sugar
6g
7%
Saturated Fat
18g
75%
Cholesterol
196mg
65%
Carbohydrate, by difference
9g
7%
Protein
61g
100%
Vitamin A, RAE
8µg
1%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
33mg
3%
Choline, total
181mg
43%
Fluoride, F
1µg
0%
Folate, total
25µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
57mg
18%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
409mg
58%
Selenium, Se
62µg
100%
Sodium, Na
362mg
24%
Water
218g
8%
Zinc, Zn
11mg
100%

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.