Ropa Vieja with Stewed Plantains

Ingredients

• For the Ropa Vieja:
• 5 lb flank steak 🥩
• 1 green bell pepper, sliced 🫑
• 1 red bell pepper, sliced ❤️🫑
• 1 onion, thinly sliced 🧅
• 4 garlic cloves, minced 🧄
• 1 (14 oz) can crushed tomatoes 🍅
• 0.5 cup beef broth 🥣
• 0.33 cup green olives (pitted & sliced) 🫒
• 2 tsp ground cumin 🌿
• 1 tsp smoked paprika 🌶️
• Salt & black pepper to taste 🧂
• 2 tbsp olive oil 🫒
• Fresh cilantro for garnish 🌿
• For the Stewed Plantains:
• 3 ripe plantains (yellow with black spots) 🍌
• 0.25 cup brown sugar 🍯
• 0.5 tsp cinnamon 🌰
• 0.25 tsp nutmeg ✨
• 1 cup water 💧
• Pinch of salt 🧂

Instructions

1. 1Prepare the Beef:
2. 2In a large pot, heat 1 tbsp of olive oil over medium heat. Sear the flank steak for 2–3 minutes on each side until browned. Remove and set aside.
3. 3Sauté the Sofrito:
4. 4In the same pot, add remaining olive oil. Sauté onions, garlic, and both bell peppers for 5–6 minutes until softened.
5. 5Build the Sauce:
6. 6Stir in cumin, paprika, crushed tomatoes, beef broth, and olives. Season with salt and pepper.
7. 7Simmer the Beef:
8. 8Return steak to the pot, cover, and simmer on low for 2 hours or until the meat is tender enough to shred. Add a splash of water if it reduces too much.
9. 9Shred and Mix:
10. 10Shred the beef with two forks and return it to the pot. Mix to coat in sauce. Simmer uncovered for 10 minutes to thicken.
11. 11Cook the Plantains:
12. 12Peel and slice plantains diagonally. In a separate saucepan, combine water, sugar, cinnamon, nutmeg, and a pinch of salt. Bring to a simmer.
13. 13Stew Until Tender:
14. 14Add the plantains and cook uncovered for 20–25 minutes, turning occasionally, until syrupy and tender.
15. 15Plate & Serve:
16. 16Scoop the Ropa Vieja next to a generous serving of stewed plantains. Garnish with fresh cilantro and serve with white rice if desired 🍚.