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Ropa Vieja

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About the Recipe


  • 2 pounds flank steak, cut into large pieces

  • 2 teaspoons kosher salt

  • 1 1/2 teaspoons Sazon seasoning

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 1/2 teaspoons cumin

  • 1/4 teaspoon black pepper

  • 1/2 cup tomato paste, from 1 can

  • 1/3 cup dry white wine, or use more broth

  • 2 1/2 cups chicken broth

  • 1 teaspoon olive oil

  • 1 large yellow or white onion, not sweet, sliced

  • 1/2 green bell pepper, sliced thin

  • 1/2 red bell pepper, sliced thin

  • 4-6 garlic cloves, cut into quarters

  • 1 large carrot, cut into 1” inch pieces

  • 1/2 cup green pitted olives, sliced

  • 2 large bay leaves


  • Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

  • In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).

  • Heat a large Dutch oven and add the oil, onions, bell peppers and garlic.  Saute over medium-high heat 3 to 4 minutes stirring, until softened.

  • Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

  • Pour the tomato sauce mixture over the meat, bring to a boil and cover.

  • Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.

  • Shred the beef in the pot and discard the bay leaves.

  • Serve with rice

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