Name: Ropa Vieja
Yield: 8 servings
Ingredients: 3 pounds chuck roast, brisket, or flank steak; 2 tablespoons (or more if using flank steak) extra-virgin olive oil; 2 large onions, chopped; 2 red bell peppers, chopped; 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt; 8 garlic cloves, finely grated; ½ cup dry white wine; 4 teaspoons sweet paprika; 1 tablespoon dried Mexican or Italian oregano; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper; 1 28-ounce can whole peeled tomatoes; 2 bay leaves; ¾ cup pimiento-stuffed Spanish olives, halved crosswise; 2 teaspoons distilled white vinegar; Chopped cilantro, white rice, maduros, and black beans (for serving)

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Photo by Laura Murray, food styling by Judy Mancini

Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.

Recipe notes

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