The Beef Ropa Vieja Recipe my Wife is OBESSESED With

By Chef Billy Parisi · 150 min

Ingredients

Instructions

1. Cut the flank steak in half, then in half again. Season all sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large pot over high heat until it just starts to smoke. Sear the beef for 3 to 4 minutes per side, until well browned. Set it aside on a plate.
3. In the same pan, sauté the large diced yellow onion over medium heat for 6 to 8 minutes, until well browned, scraping up the browned bits as you go.
4. Stir in the smashed garlic and cook for 30 to 45 seconds, until fragrant.
5. Deglaze with the beef stock, then add the bay leaves, peppercorns, salt and the seared beef. Cover and cook over low to medium heat for 90 to 120 minutes, until the beef is very tender and falls apart easily.
6. Remove the beef and shred it into long thin strands with two forks. Strain the cooking liquid and set it aside.
7. About 30 to 40 minutes before the beef is done, heat the remaining 2 tablespoons of olive oil in a clean large pot over low to medium heat. Caramelize the julienned yellow onion, stirring occasionally, for 20 to 25 minutes.
8. Stir in the sliced garlic and cook for 30 to 45 seconds, until fragrant.
9. Raise the heat to medium high, add the julienned peppers and sauté for 4 to 6 minutes, until they start to brown.
10. Stir in the cumin and oregano, then deglaze with the white wine and cook for 1 to 2 minutes, until fully absorbed.
11. Add the shredded beef, the pureed tomatoes and 1 1/2 cups of the reserved braising liquid, and season with salt and pepper. Cover and cook over low to medium heat for 15 to 20 minutes to let the flavours blend.
12. Finish with the chopped cilantro and the sliced olives.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionTomatoBell pepperBeefOliveGreen olive