Lunch

Ropa Vieja

Slow Cooked Beef with pepper and onions served alongside warm tortillas.

90

min

Meal benefits

Rich in high quality protein that contains all nine essential amino acids, which is key for muscle growth and repair to help the body recover quicker after exercise.

Source of vitamins and nutrients such as selenium and B vitamins, which are key for energy metabolism, nerve function, and immune health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

519

Protein

34

g

Fats

27

g

Carbs

35

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

beef (such flank or brisket)

1

red bell pepper, sliced

1

small onion, thinly sliced

150

g

canned diced tomatoes, with juice

1

tbsp

tomato paste

1

tbsp

canned green olives, sliced

2

garlic clove, minced

1

tsp

ground cumin

0.5

tsp

dried oregano

0.5

tsp

paprika

1

tbsp

avocado oil

120

mL

beef broth

2

flour or corn tortilla

Instructions

_{Step 1/4}

Season and Sear Beef

Season the beef with salt and pepper. Heat a two teaspoons of oil in a skillet over medium-high heat. Add the beef and sear on both sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

_{Step 2/4}

Sauté Vegetables and Prepare Sauce

In the same skillet, add rest of oil and the thinly sliced bell peppers and onions. Sauté until softened, about 3-4 minutes. Stir in the tomato paste, garlic, cumin, oregano, and paprika. Cook for about a minute to blend the flavors and becomes fragrant. Then add in canned tomatoes and stir to combine everything.

_{Step 3/4}

Simmer Beef

Return the seared beef to the skillet. Add enough beef broth to cover the beef halfway. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 1.5-2 hours, or until the beef is tender and easily shreds apart with a fork.

_{Step 4/4}

Finish and Serve

Once the beef is tender, use two forks to shred it into thin strips. Add the sliced green olives to the skillet and stir to combine. Cook for an additional 5 minutes. Serve the Ropa Vieja hot, alongside some warm tortillas. Garnish with fresh cilantro or parsley if desired.