Ropa vieja translates to “old clothes.” After some light googling, I learned that this name comes from a fable about a poor man who had no money for food, so he shredded his clothes and boiled them, hoping that it would be able to feed his family. Magically his shredded clothes turned into food for his family. I can definitely see how the shredded meat with the slices of onion and peppers looks like strips of fabric. I first tried this recipe with my medical school roommate, Emily. We came across the recipe in NYT and thought it would be a great way to use some leftover flank steak that we had in our freezer. Not only did this taste amazing, but between the simmering meat and roasting peppers, it filled the house with a beautiful aroma. It makes enough to feed a family, so we froze half of it and it reheated well at a later date.
NYT Ropa Vieja
When we first made this, we served it with cilantro-lime rice and baked sweet potato chips. I made this another time for my mom when I first moved to DC, and at that time we served it with flour tortillas, another great way to enjoy this recipe. Given this dish’s Cuban roots this would also be very good served with a side of Cuban black beans. The meat could also easily be made in a slow cooker or pressure cooker.
- 3 pounds flank steak, cut in half
- 1 ½ cups water
- 10 cloves garlic (8 whole and peeled, 2 peeled, crushed and thinly sliced)
- 6 whole black peppercorns
- Salt and ground pepper, to taste
- 8 fresh poblano peppers
- ⅓ cup vegetable oil
- 1 large onion, halved and sliced 1/8-inch thick
Place the flank steak into a Dutch oven and cover with water. Add the whole cloves of garlic, peppercorns, and salt. Bring to a simmer over low heat, then cover and continue to cook on low heat until the meat is tender, turning the meat occasionally. Meat should be tender in about 1 1/2 to 2 hours. Alternatively, you could cook the meat in a slow cooker on low for 6 hours, or in a pressure cooker using the preset pressure and time for cooking meat.
While the meat is stewing, turn on the broiler to high. Rinse and dry the peppers, then place them onto a baking sheet and place under the broiler about 4 inches from the heat source. Roast peppers until they are charred on all sides, turning intermittently. You will know they are ready when they feel soft when turning them. Transfer these to a large bowl and cover with plastic wrap to allow the peppers to steam, which will make them easier to peel. Allow them to cool until they are able to be handled, then peel the charred skin from the peppers’ flesh and remove the stems and seeds from inside. Slice each one into 8-inch strips and set aside.
Once the meat is tender, turn off the heat and remove the meat from its broth. Slice it into two-inch strips across the grain and then shred the meat. Return it to the broth. Heat the vegetable oil in a large skillet until shimmering, add the garlic and cook for about one minute until fragrant. Add the onion and cook for about 3 minutes until it has softened, then add the peppers and saute another two minutes, stirring frequently. Transfer the vegetables to the Dutch oven with a slotted spoon. Increase the heat to medium heat and cook uncovered for another 15 minutes to allow the flavors to blend. Add salt and fresh ground pepper to taste.