Best Shredded Steak With Peppers Onions And Tomatoes Ropa Vieja Recipes

AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)

Authentic Cuban Ropa Vieja (Shredded Beef Recipe) image

Learn how to make the best authentic ropa vieja with this classic Cuban recipe! This slow-cooked shredded beef dish is made with tenderized flank steak, sofrito, and spices, all simmered in a flavorful tomato-based sauce. This recipe requires only 25 minutes of hands-on work once the meat is tenderized.

Provided by Jamie Silva

Time 2h35m

Number Of Ingredients 14

Ingredients

2 lbs flank steak (cut into 4 pieces)
Water ((enough to cover the meat in the pot))
1 teaspoon salt
3 tablespoons olive oil
1/2 cup diced onion
1 medium green bell pepper (thinly sliced lengthwise)
1/4 cup jarred red pimientos (thinly sliced lengthwise)
4 cloves garlic (minced)
1/4 cup dry cooking wine ((vino seco))
4 ounces tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 bay leaf
Salt + pepper to taste

Steps:

In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 419 kcal, Carbohydrate 5.2 g, Protein 43 g, Fat 23.9 g, SaturatedFat 6.8 g, Cholesterol 83 mg, Sodium 583 mg, Fiber 1.4 g, Sugar 2.5 g

SHREDDED STEAK SANDWICHES

Shredded Steak Sandwiches image

I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. -Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

3 pounds beef top round steak, cut into large pieces
2 large onions, chopped
3/4 cup thinly sliced celery
1-1/2 cups ketchup
1/2 to 3/4 cup water
1/3 cup lemon juice
1/3 cup Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 to 3 teaspoons salt
2 teaspoons prepared mustard
1-1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
14 sandwich rolls, split

Steps:

Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.

Nutrition Facts : Calories 347 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 1100mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.

ROPA VIEJA

Ropa Vieja image

Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.

Provided by J. Kenji López-Alt

Categories dinner, meat, one pot, main course

Time 3h

Yield 6 cups (4 servings)

Number Of Ingredients 10

Ingredients

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving

Steps:

Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.