Cuban Ropa Vieja Rice Bowl

Name: Cuban Ropa Vieja Rice Bowl
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ lbs (680 g) flank steak, room temperature, patted dry; 3 tbsp (45 ml) olive oil; 1 onion (200 g) yellow onion, large, sliced into ¼-inch (6 mm) strips; 2 peppers (300 g) red bell peppers, sliced into ¼-inch (6 mm) strips; 1 pepper (150 g) yellow bell pepper, sliced into ¼-inch (6 mm) strips; 4 cloves (20 g) garlic cloves, minced; 2 tsp (5 g) ground cumin; 1 tsp (1 g) dried oregano; ½ tsp (1 g) red pepper flakes (optional); 15 oz (425 g) canned tomato sauce (one 15 oz can); 1 cup (240 ml) beef broth, unsalted or low-sodium; 1 leaf bay leaf; kosher salt, to taste; black pepper, freshly ground, to taste; 1½ cups (300 g) white rice, uncooked, cooked according to package directions; 15 oz (425 g) black beans, canned (one 15 oz can), drained, rinsed, and warmed; ¼ cup (40 g) green olives, pitted; 2 limes (100 g) limes, cut into wedges for serving; ¼ cup (10 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Cuban classic featuring slow-braised flank steak shredded into tender strands and cooked down with sautéed peppers, onions, and tomato sauce in a savory, slightly spiced braise. Served over fluffy white rice with warm black beans, crowned with briny green olives, a squeeze of fresh lime, and cilantro.

Prep: 15 min
Cook: 1 hr 40 min
Wait: 5 min
Total: 2 hr
Makes: 4 bowls (1.5 cups ropa vieja per bowl)

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Ingredients

4 servings

1½ lbs (680 g) flank steak, room temperature, patted dry
3 tbsp (45 ml) olive oil
1 onion (200 g) yellow onion, large, sliced into ¼-inch (6 mm) strips
2 peppers (300 g) red bell peppers, sliced into ¼-inch (6 mm) strips
1 pepper (150 g) yellow bell pepper, sliced into ¼-inch (6 mm) strips
4 cloves (20 g) garlic cloves, minced
2 tsp (5 g) ground cumin
1 tsp (1 g) dried oregano
½ tsp (1 g) red pepper flakes (optional)
15 oz (425 g) canned tomato sauce (one 15 oz can)
1 cup (240 ml) beef broth, unsalted or low-sodium
1 leaf bay leaf
kosher salt, to taste
black pepper, freshly ground, to taste
1½ cups (300 g) white rice, uncooked, cooked according to package directions
15 oz (425 g) black beans, canned (one 15 oz can), drained, rinsed, and warmed
¼ cup (40 g) green olives, pitted
2 limes (100 g) limes, cut into wedges for serving
¼ cup (10 g) fresh cilantro, finely chopped (optional)

Equipment (7)

5-quart Dutch oven with lid
Large cutting board
Sharp chef's knife
Wooden spoon or silicone spatula
Two forks (for shredding)
Small saucepan (for warming beans)
Four shallow serving bowls

Steps

Before you start

Bring the flank steak to room temperature (about 30 minutes before cooking)
Prep all vegetables before you start cooking (mise en place)
Plan to cook rice in parallel with braising, or cook ahead
Read through the braising step so you know to stir every 20–30 minutes

1
Prepare Ingredients
- Slice the yellow onion and both bell peppers into ¼-inch (6 mm) strips.
- Mince the garlic cloves.
- Pat the flank steak dry with paper towels—this helps it brown properly.
- Ensure the steak is at room temperature, which allows for more even cooking.
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Ready when: All ingredients are prepped and ready to cook
Tip: Patting the steak dry is crucial—moisture prevents browning and crust formation
2
Sear the Steak
- Heat the 3 tablespoons of olive oil in a 5-quart Dutch oven over medium-high heat for about 2 minutes until shimmering.
- Season the flank steak generously on both sides with salt and pepper.
- Carefully place it in the hot pot and sear for 4 to 5 minutes per side, without moving it, until a deep golden-brown crust forms on each side (the internal temperature will reach about 130°F / 54°C at this stage).
- Transfer the steak to a clean plate.
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Ready when: Deep brown crust on both sides; internal temperature around 130°F (54°C)
Tip: Resist the urge to move the steak around while searing—stillness develops the crust
3
Sauté Vegetables and Toast Spices
- Add the sliced onion and both bell peppers to the same pot.
- Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the ground cumin, dried oregano, and red pepper flakes (if using).
- Cook for another 30 seconds until the spices become fragrant and slightly toasted.
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Ready when: Vegetables are softened and translucent; spices smell fragrant and toasted
Tip: Toasting the spices for a short time intensifies their flavor and blooms their oils
4
Build the Braise
- Pour the tomato sauce and beef broth into the pot with the vegetables.
- Using a wooden spoon, scrape up any browned bits stuck to the bottom (this is called deglazing and adds deep flavor).
- Stir well to combine.
- Add the bay leaf.
- Return the seared steak to the pot, nestling it among the vegetables.
- The braising liquid should come about halfway up the side of the meat.
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Ready when: All ingredients are combined and the mixture is simmering gently
Tip: Don't skip deglazing—those browned bits contain concentrated flavor
5
Braise the MeatOven 160°F / 70°C
- Bring the liquid to a simmer, then reduce the heat to low.
- Cover the pot with its lid and braise for 75 to 90 minutes.
- The meat is done when it shreds apart easily with just a gentle tug from two forks.
- Stir and flip the steak every 20 to 30 minutes to ensure it cooks evenly and absorbs the braising liquid.
- The internal temperature should reach at least 160°F (71°C).
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Ready when: Meat shreds apart easily with a fork; should be very tender and no longer chewy
Tip: Regular stirring ensures even cooking and helps the meat absorb the sauce's flavors
6
Shred and Finish
- Carefully remove the steak to a cutting board and let it rest for 5 minutes.
- Using two forks (one in each hand), shred the meat into fine, thin strands by pulling them in opposite directions.
- Return all the shredded meat to the pot and stir well to combine with the sauce.
- Remove and discard the bay leaf.
- Simmer the ropa vieja uncovered over medium-low heat for 5 to 10 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust the seasoning with additional salt and pepper as needed.
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Ready when: Meat is finely shredded; sauce is cohesive and flavors taste well-developed
Tip: Shred thoroughly—the name 'ropa vieja' means 'old clothes,' referring to the fine, stringy texture
7
Assemble and Serve
- While the ropa vieja finishes simmering, cook the white rice according to package directions if not already done (typically 18 to 20 minutes).
- Warm the black beans in a small saucepan over medium heat (2 to 3 minutes, stirring occasionally).
- Divide the hot cooked rice among four shallow bowls.
- Top each bowl with about 1.5 cups of ropa vieja and sauce, aiming to spoon both meat and broth over the rice.
- Spoon a generous portion of warm black beans to one side.
- Scatter about 1 tablespoon of green olives over the top of each bowl.
- Serve immediately with fresh lime wedges on the side and a small handful of fresh cilantro sprinkled on top if desired.
- Guests can squeeze the lime and adjust cilantro to taste.
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Ready when: Bowls are hot, assembled, and ready to serve
Tip: Assemble bowls just before serving to keep the rice and ropa vieja at their best temperature

Good to know

Tips

The key to tender, melt-in-your-mouth ropa vieja is low and slow braising. Don't rush it or increase the heat, or the meat will toughen.
This dish is excellent made ahead—the flavors deepen and meld overnight in the refrigerator, making it perfect for meal prep or entertaining.
Make sure to shred the meat thoroughly into fine strands. This is what gives ropa vieja its distinctive 'old clothes' texture and allows the sauce to coat every piece.
For extra depth of flavor, add ½ teaspoon of additional ground cumin in the final seasoning adjustment if desired.

Make ahead

The ropa vieja improves when made a day or two ahead. Cool completely, then cover and refrigerate. The flavors deepen and meld overnight. Assemble bowls with fresh rice and warm beans when ready to serve.

Storage & reheating

Ropa vieja keeps in an airtight container in the refrigerator for up to 4 days. Freeze in an airtight container or freezer bag for up to 3 months. To reheat: thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has become too thick. Do not microwave, as this can toughen the meat. Rice and beans are best served fresh or reheated just before serving.

Substitutions

flank steak → Skirt steak or beef chuck roast. Both work beautifully in this braise. Chuck roast may require an extra 15–20 minutes of braising time due to higher collagen content.
beef broth, unsalted or low-sodium → Chicken broth or vegetable broth. Creates a lighter, more delicate flavor profile while still supporting the dish.
fresh cilantro → Fresh flat-leaf parsley or green onions. Parsley is milder but provides a fresh finish; green onions add a subtle onion note.
canned tomato sauce (one 15 oz can) → Two fresh tomatoes (chopped and simmered down) or 3 tablespoons tomato paste mixed with ½ cup water. Fresh tomatoes add brightness; tomato paste creates a deeper, more concentrated flavor.