Ropa Vieja Recipe (Instant Pot or Dutch Oven)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Cuban braise of shredded beef slow-cooked with peppers, onions, olives, and tomato sauce seasoned with cumin and oregano. Tender and deeply flavored, it's traditionally served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds flank steak (cut into large pieces)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons Sazon (or 1 store bought packet Goya or Badia Sazon con culantro & achiote)
- 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
- 3 tablespoons cilantro (chopped (optional))
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 15m
- Sodium
- 1419mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 637mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.