Name: Cory Morris's Winning Ropa Vieja
Prep time: 25 min
Cook time: 90 min
Yield: 4
Cuisine: Mexican/Latin
Ingredients: 2 lbs flank steak, trimmed of excess fat; 3 tbsp extra virgin olive oil, divided; 1 large yellow onion, sliced into ¼-inch strips; 1 red bell pepper, sliced into ¼-inch strips; 1 yellow bell pepper, sliced into ¼-inch strips; 4 garlic cloves, minced; 1 can (28 oz) crushed San Marzano tomatoes; 3 tbsp tomato paste; 2 cups low-sodium beef broth; 2 tbsp red wine vinegar; 1½ tbsp ground cumin; 1½ tsp dried oregano; ¾ tsp smoked paprika; ½ tsp cayenne pepper; 1 bay leaf; Kosher salt and cracked black pepper to taste

Ropa Vieja

25 min Prep

90 min Cook

4 Serves

Ingredients

2 lbs flank steak, trimmed of excess fat
3 tbsp extra virgin olive oil, divided
1 large yellow onion, sliced into ¼-inch strips
1 red bell pepper, sliced into ¼-inch strips
1 yellow bell pepper, sliced into ¼-inch strips
4 garlic cloves, minced
1 can (28 oz) crushed San Marzano tomatoes
3 tbsp tomato paste
2 cups low-sodium beef broth
2 tbsp red wine vinegar
1½ tbsp ground cumin
1½ tsp dried oregano
¾ tsp smoked paprika
½ tsp cayenne pepper
1 bay leaf
Kosher salt and cracked black pepper to taste

Instructions

Pat the flank steak completely dry with paper towels. Season generously on both sides with kosher salt and black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side until a deep brown crust forms. Transfer to a cutting board.
Reduce heat to medium. Add remaining 1 tbsp olive oil to the Dutch oven. Add sliced onions and bell peppers; cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, stirring constantly. Add cumin, oregano, paprika, and cayenne; toast the spices for 1 minute until fragrant. Deglaze with red wine vinegar, scraping the bottom of the pot.
Add crushed tomatoes, beef broth, and bay leaf. Stir to combine. Return the seared steak to the pot, nestling it into the liquid. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 60-75 minutes until the meat is fork-tender and shreds easily.
Remove the steak from the pot and transfer to a cutting board. Using two forks, shred the meat against the grain into bite-sized pieces, discarding any remaining fat. Discard the bay leaf from the braising liquid.
Return the shredded beef to the Dutch oven, stirring gently to combine with the sauce. Simmer uncovered for 5 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed for balance between acidity and richness.

Inspired by Cory Morris’s winning ropa vieja. This is a plausible recreation, not the chef’s original recipe.