How to Make Cuban Ropa Vieja
Step #1: Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate. It’s a cinch to make this skirt steak stew, and it just requires a bit of prep work and about 20 minutes of active cooking time. It’s a traditional stew made from flank or skirt steak that is cooked until it’s easily shredded, then simmered with a variety of ingredients like onions, bell peppers, tomatoes, and a mix of spices. Step #2: Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces. Step #3: Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes. Step #4: Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot. Step #5: Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender. Step #6: Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro. Thaw in the refrigerator overnight when ready to eat. Reheat on the stove over medium heat, stirring occasionally until hot, or microwave in a suitable container, stirring at intervals to ensure even heating.
