Cooking for Real


New Soul Kitchen


New Soul Kitchen


Culture Kitchen 108 Food Images

Source: Culture Kitchen / CLEO TV

Delicious shredded flank stake with all the trimmings, especially garlic.


  • Ropa Vieja Ingredients
  • 2 pounds flank steak
  • 1 bay leaf
  • Kosher salt
  • olive oil or canola oil
  • 1 large Spanish onion, sliced
  • ½ red bell pepper, sliced into julienne strips
  • ½ orange bell pepper, sliced into julienne strips
  • 6-8 pressed or minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1 teaspoon peppercorns, ground in mortar and pestle
  • 2 small bay leaves
  • 1 medium heirloom, roma, or garden tomato, medium dice
  • 1 bottle or 3 cups red wine
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 1 cinnamon stick
  • 1-2 sprigs fresh rosemary
  • Island Coconut Rice for serving
  • -Microgreens for garnish


Add the flank steak and bay leaf to a medium to large pot. Add water and season with salt. Par-boil the flank steak over medium heat for about 20 minutes. This will help to tenderize the meat. Heat your large Dutch oven over high heat. Add oil and once hot (you can tell when the oil starts to separate in the pan) add the flank steak, season with salt to taste and start to sear the steak until nice and golden brown on one side about 5-7 minutes. Turn heat down to medium high heat if it’s too hot. Remove the meat to a plate and allow it to rest. Make the sofrito in the same skillet. Heat oil and saute onions, peppers, and garlic until garlic is lightly browned, 3 minutes. Season with cumin, oregano, peppercorns, and bay leaves and continue to saute until they are soft. Continue to saute until vegetables are mostly caramelized. Adjust for salt. Stir in diced tomatoes and add the red wine. Reduce by almost half, simmering for 10 minutes. Add the beef stock, tomato sauce, and cinnamon stick. Adjust for salt. Stir well to combine. And the flank into the pot. Make sure to pour in the steak juices from the resting plate! Then finish off with a sprig of rosemary. Cover the pot with a lid leaving a small gap for steam to escape and cook in the oven at 250 degrees for 3 ½ -4 hours until tender and easily shreddable with a fork. Remove the flank from the oven. The flank should be so tender you should be able to shred right in the pot. When ready, serve over Island Coconut Rice and garnish with microgreens!