Ropa ViejaRopa Vieja
Ropa Vieja
Ropa Vieja
Logo
Recipe - ShopRite of Englewood
RopaVieja.jpg
Ropa Vieja
Prep Time17 Minutes
Servings8
Cook Time130 Minutes
Calories437
Ingredients
2 pounds flank steak, cut into 3-inch pieces
2 tablespoons olive oil
2 medium green or red bell peppers, thinly sliced
3 garlic cloves, minced
1/4 cup dry white wine
1 can (15 ounces) tomato sauce
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/3 cup Spanish olives
4 packages (8.8 ounces each) ready to serve white rice
Directions

1. In medium saucepot, heat steak and 3 cups water to a simmer over medium-high heat; reduce heat to low, cover and cook 2 hours or until very tender. Transfer steak to cutting board; shred with 2 forks.

 

2. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add wine; cook and stir 1 minute or until most liquid is absorbed. Reduce heat to low. Add sauce, bay leaf, oregano, cumin, and 1/2 teaspoon each salt and black pepper; cook and stir 10 minutes or until vegetables are very tender. Add steak; cover, cook and stir 10 minutes. Remove bay leaf; stir in olives. Makes 5 cups.

 

3. Prepare rice as label directs. Makes about 4 cups.

 

4. Serve Ropa Vieja over rice.

 

Nutritional Information
  • 17 g Total fat
  • 5 g Saturated fat
  • 48 mg Cholesterol
  • 785 mg Sodium
  • 46 g Carbohydrates
  • 4 g Fiber
  • 3 g Sugars
  • 0 g Added sugars
  • 24 g Protein
17 minutes
Prep Time
130 minutes
Cook Time
8
Servings
437
Calories

Shop Ingredients

Makes 8 servings
2 pounds flank steak, cut into 3-inch pieces
USDA Choice Beef, Flank Steaks
USDA Choice Beef, Flank Steaks
$19.49 avg/ea$12.99/lb
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
2 medium green or red bell peppers, thinly sliced
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$0.93 avg/ea$2.49/lb
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1/4 cup dry white wine
Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz
Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz
$7.29$0.43/fl oz
1 can (15 ounces) tomato sauce
Wholesome Pantry Organic Tomato Sauce, 15 oz
Wholesome Pantry Organic Tomato Sauce, 15 oz
$1.69$0.11/oz
1 bay leaf
McCormick Bay Leaves, 0.12 oz
McCormick Bay Leaves, 0.12 oz
On Sale!
$4.79 was $4.99$39.92/oz
1/2 teaspoon dried oregano
Badia Oregano, 0.5 oz
Badia Oregano, 0.5 oz
On Sale!
$1.99 was $2.39$3.98/oz
1/2 teaspoon ground cumin
Badia Ground Cumin, 2 oz
Badia Ground Cumin, 2 oz
On Sale!
$1.99 was $2.39$1.00/oz
1/3 cup Spanish olives
Colossal Calamata Olives Oil Packed
Colossal Calamata Olives Oil Packed
$10.49 avg/ea$0.75/oz
4 packages (8.8 ounces each) ready to serve white rice
Minute Light & Fluffy White Rice, 14 oz
Minute Light & Fluffy White Rice, 14 oz
$2.79$0.20/oz

Nutritional Information

  • 17 g Total fat
  • 5 g Saturated fat
  • 48 mg Cholesterol
  • 785 mg Sodium
  • 46 g Carbohydrates
  • 4 g Fiber
  • 3 g Sugars
  • 0 g Added sugars
  • 24 g Protein

Directions

1. In medium saucepot, heat steak and 3 cups water to a simmer over medium-high heat; reduce heat to low, cover and cook 2 hours or until very tender. Transfer steak to cutting board; shred with 2 forks.

 

2. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add wine; cook and stir 1 minute or until most liquid is absorbed. Reduce heat to low. Add sauce, bay leaf, oregano, cumin, and 1/2 teaspoon each salt and black pepper; cook and stir 10 minutes or until vegetables are very tender. Add steak; cover, cook and stir 10 minutes. Remove bay leaf; stir in olives. Makes 5 cups.

 

3. Prepare rice as label directs. Makes about 4 cups.

 

4. Serve Ropa Vieja over rice.