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Ropa Vieja is a zesty and delicious dish of beef with peppers, braised in a rich tomato-based sauce.
4 tablespoons extra virgin olive oil, divided
5 pounds flank steak (we bought two pieces, each 2 1/2 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion (yellow onion), at least one pound in weight, sliced thick
1 tablespoon anchovy paste or two anchovy fillets (should be just anchovies, oil and salt)
2 tablespoons minced garlic
1 tablespoon dry cumin
1 tablespoon dry oregano
1 28-ounce can kitchen-ready ground tomatoes
1 quart beef stock or broth, see our recipe here
3 bay leaves
1 6.75-ounce jar green stuffed olives, drained and cut in half
1 cup diced jarred pimento peppers, drained (we found them in 4 ounce jars)
1 12-ounce jar red roasted peppers, drained and cut into thick strips (Or, make your own, see note* below.)
1/4 cup fresh parsley, chopped
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*Note: You can roast your own peppers by buying one very large red bell pepper. Place it over an open flame on your stove or grill to char the skin black. Then place the hot charred pepper in a sealed plastic zip bag for about ten minutes. Remove from the bag and scrape off the skin, pull off the stem and remove the seeds. Additionally you could buy fresh pimento or cherry peppers and do the same if you preferred not to buy jarred.
Find it online: https://www.afamilyfeast.com/ropa-vieja/