Skip Navigation
Search recipes, ingredients, articles, products...
Ropa Vieja (Cuban Shredded Beef with Tomatoes)
Get started!



6 cups water

1 1/2 pounds flank steak

1 medium onion, quartered

1 large carrot, peeled, cut into 1 pieces

1 bay leaf


2 tablespoons Land O Lakes® Butter

1 medium (1 cup) green bell pepper, coarsely chopped

1 medium (1/2 cup) onion, coarsely chopped

2 teaspoons chopped fresh garlic

1 (15-ounce) can chunky tomato sauce

3 tablespoons red wine, if desired

1/2 teaspoon ground cumin

1/2 teaspoon salt


Hot cooked rice

How to make

  1. STEP 1

    Combine all beef ingredients in 4-quart saucepan. Cook over medium-high heat 10-12 minutes or until water comes to a boil. Reduce heat to low. Cook 45-60 minutes or until flank steak is tender. Remove beef from water; reserve 1 cup broth. Let beef stand 10 minutes or until cool enough to handle. Shred beef into 2-inch pieces with forks.

  2. STEP 2

    Meanwhile, melt butter in 12-inch skillet until sizzling; add bell pepper, 1/2 cup chopped onion and garlic. Cook over medium-high heat 8-10 minutes or until vegetables are softened. Add reserved broth and all remaining sauce ingredients.

  3. STEP 3

    Continue cooking 3-5 minutes or until mixture comes to a boil. Add shredded beef. Reduce heat to low. Cook, stirring occasionally, 15 minutes or until flavors are blended. Serve over rice.

Tip #1

Use the extra broth created in this recipe as homemade stock. Cool completely. Pour into ice cube tray. Freeze until firm. Remove from tray; place into resealable plastic freezer bag.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.