Ropa Veija
Ropa Veija is a classic dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Flank Steak, Kosher Salt, Red Pepper, Yellow Pepper, Onion, Garlic, Tomato Puree, Smoked Paprika, Cumin, Dried Oregano, Dry White Wine, Tinned Tomatos, Bay Leaf, Pimento Stuffed Olives, Rice, Black Beans and Cilantro, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic cooking, be sure to also explore our recipe for Algerian Kefta (Meatballs).
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Ingredients
- Flank Steak2 Lbs
- Kosher Salt3 tsp
- Vegetable Oil4 tablespoons
- Red Pepper1
- Yellow Pepper1
- Onion1
- Garlic6 cloves
- Tomato Puree2 tablespoons
- Smoked Paprika1 tablespoon
- Cumin2 tsp
- Dried Oregano2 tsp
- Dry White Wine1/2 cup
- Tinned Tomatos1 Can
- Bay Leaf2
- Pimento Stuffed Olives1 cup
- RiceTo serve
- Black BeansTo serve
- Cilantro1/4 cup
Step-by-Step Instructions
19 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Cut steak into 4 rectangular pieces.
Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
In a large pot over medium-high heat, heat 2 tablespoons oil.
Working in batches, cook steak until browned on both sides, 5 to 6 minutes.
Transfer to a plate.
In same pot over medium heat, heat remaining 2 tablespoons oil.
Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.
Add tomatoes with their juices and bay leaves.
Mash down on tomatoes to break up, then nestle beef into stew.
Add water to cover beef, if needed, and bring to a simmer.
Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.
Transfer steaks to a plate and finely shred with 2 forks.
Stir shredded steak back into stew.
Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes.
Stir in olives; season with salt.
Spoon ropa vieja over rice and beans.
Top with cilantro.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Ropa Veija carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown flank steak in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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