Beef Ropa Vieja

Beef Ropa Vieja
Christina Holmes
  • Yield: 4 servings
  • Cook: 35 minutes


1tablespoon grapeseed oil
2pounds beef flank steak, trimmed of fat
1cup low-sodium beef broth
1/2 pound fresh tomatoes, roughly chopped
1small red onion, sliced
1medium green bell pepper, seeded and sliced into strips
2cloves garlic, chopped
1teaspoon ground cumin
2teaspoons kosher salt
1teaspoon chopped fresh cilantro
1tablespoon olive oil
1 tablespoon white vinegar
6ounces mixed lettuce leaves


  1. Heat the grape seed oil in a large skillet over medium-high heat.
  2. Sear the steak (about 4 minutes per side).
  3. 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 with the cumin, salt, cilantro, olive oil, and vinegar.
  4. 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 atop mixed lettuce leaves.

Recipe from Healthy Latin Eating by Angelo Sosa & Angie Martinez (Kyle Books, 2015)