Ropa Vieja
Cook time
Total time
  • 2-3 lbs skirt or flank steak (to serve 4-6, use 2 pounds, to serve 6-8, use 3 pounds)
  • 8 cups water
  • 2 large carrots, chopped
  • 1 onion, chopped
  • 2 ribs of celery, chopped
  • 1 bay leaf
  • 8 cloves of garlic, peeled and crushed with the side of your knife
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 green bell pepper, cut into long strips
  • 1 red bell pepper, cut into long strips
  • 1 orange bell pepper, cut into long strips
  • 1 yellow bell pepper, cut into long strips
  • 1 Vidalia onion, sliced
  • ¼ cup olive oil
  • 2 cups leftover braising liquid (see above)
  • 14 oz can diced tomatoes with juices
  • 8 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  1. Combine ingredients 1-12 in a large stew pot. Bring to a simmer, cover with lid, and cook for two hours, or until meat falls apart easily using a fork. Remove meat from liquid and cool. Strain liquid from pot, and retain it. Discard vegetables and everything else that remains in the strainer.
  2. Clean and dry original stew pot. Heat up oil over medium-high heat. Add onions, green bell pepper and garlic, then saute for 8-10 minutes.
  3. While peppers and onions are cooking, shred the meat.
  4. Add the tomatoes to stew pot. Simmer 10 minutes, then add in all the pulled meat, cumin, paprika, oregano and the braising liquid. Bring to a simmer again, cover, and cook for 1 hour.
  5. Add rest of the bell peppers and cook for another 30 mins.
  6. Serve with crusty bread, wrapped in a warm tortilla, or over rice. This stew tastes even better the next day, and stores well in the fridge for 3-5 days, or you can freeze it.
Adapted From
Recipe by The Crepes of Wrath at