Season 02 - Dinner / S02D02
Ropa Vieja with White Rice and Avocado Slices
Story
As the shredded beef simmers in a rich, spiced tomato sauce, Don Luis stirs the pot with patience and care. “This dish tells a story,” he says, inhaling the comforting aroma of garlic, peppers, and slow-cooked beef. “It’s about tradition, resilience, and flavors that take their time.” He plates the ropa vieja over fluffy white rice, adding creamy avocado slices on the side. “Every bite should feel like home,” he smiles. And just like that, a classic is served. 🍽️✨ Prep & Cook Time
Don Luis tips
- Flank or brisket — cuts that shred after a long cook.
- Long cook: pressure cooker 45 min or slow cooker 4-6 hours. Without time, there's no proper shredded texture.
- Sofrito: onion, red and green peppers in strips, garlic, tomato, oregano. Classic Cuban color and flavor.
- Serve over white rice with avocado slices on the side. Sweet plantains if you're going the full route.
Ingredients
- For the Ropa Vieja:
- 2 lbs flank steak (or brisket) 🥩
- 1 teaspoon salt 🧂
- 1 teaspoon black pepper ⚫
- 1 teaspoon smoked paprika 🌿
- 1 teaspoon cumin ✨
- 0.5 teaspoon dried oregano 🌿
- 2 tablespoons olive oil 🫒
- 1 onion, thinly sliced 🧅
- 1 red bell pepper, sliced 🌶️
- 1 green bell pepper, sliced 🫑
- 4 cloves garlic, minced 🧄
- 0.5 cup tomato sauce 🍅
- 1 cup beef broth 🍲
- 0.25 cup green olives, sliced 🫒
- 1 tablespoon capers (optional) ✨
- 0.5 teaspoon red pepper flakes (optional) 🌶️
- 1 bay leaf 🍃
- 0.25 cup fresh cilantro, chopped (for garnish) 🌿
- For the Rice & Avocado:
- 2 cups cooked white rice 🍚
- 1 avocado, sliced 🥑
- Lime wedges for serving 🍋
Instructions
- 1Prepare the Beef
- 21️⃣ Season the Beef: Season the flank steak with salt, black pepper, smoked paprika, cumin, and oregano. 🔥
- 32️⃣ Sear the Meat: Heat olive oil in a large pot over medium-high heat. Sear the beef on both sides until browned. Remove and set aside. 🥩✨
- 4Sauté the Aromatics
- 53️⃣ Cook the Vegetables: In the same pot, add more olive oil if needed. Sauté onions, bell peppers, and garlic until softened and fragrant, about 5 minutes. 🧅🌶️🔥
- 6Simmer to Perfection
- 74️⃣ Create the Sauce: Stir in tomato sauce, beef broth, olives, capers, red pepper flakes, and bay leaf. Place the beef back in the pot. Cover and simmer on low heat for 2.5–3 hours, or until the beef is tender. *(For faster results, use a pressure cooker for about 45 minutes).* ⏳🍲
- 8Shred the Beef
- 95️⃣ Shred the Beef: Once the beef is tender, remove it and shred with two forks. Return the shredded beef to the pot, stir, and let it simmer for an additional 10 minutes to absorb all the flavors. 🤎
- 10Serve & Enjoy
- 116️⃣ Plate the Dish: Serve the ropa vieja over fluffy white rice. Top with fresh cilantro and serve with avocado slices and lime wedges on the side. Enjoy! 🍽️🌿
Frequently asked questions
- Where's ropa vieja from?
- Cuban origin, popular across Latin America and especially in PR. The name means 'old clothes' — refers to the shredded, frayed look of the meat.
- Flank or brisket?
- Flank is easier, brisket has more flavor. Brisket takes longer. Start with flank if you're new to it.
- Pressure cooker or slow cooker?
- Pressure: 45 min, same day. Slow: 4-6 hours but deeper texture. If you have the time, go slow.
- What's a complete plate?
- White rice, black beans, sweet plantains, avocado, a cold beer or cafecito after. Cuban Sunday food.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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