Cuban Ropa Vieja Beef with Roasted Garlic Malanga Mash and Warm Avocado Salad

Name: Cuban Ropa Vieja Beef with Roasted Garlic Malanga Mash and Warm Avocado Salad
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Cubana
Ingredients: 2 lb beef flank steak; 2 cups white onion; 1 cup red bell pepper; 1 cup green bell pepper; 10 cloves garlic; 14 oz crushed tomato; 2 tbsp tomato paste; 1/2 cup dry cooking wine; 3 cups beef broth; 1/3 cup green olives; 2 tbsp capers; 1 tsp ground cumin; 1 tsp dried oregano; 1 bay leaf; 1/4 cup sour orange juice or orange-lime mix; 3 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1.75 lb malanga root; 2 tbsp butter; 1/2 cup milk; 2 medium avocado; 1 1/2 cups cucumber; 2 tbsp lime; 1/4 cup fresh cilantro

An original Cuban recipe featuring shredded flank beef simmered in a rich sofrito of tomato, sweet peppers, onion, dry cooking wine, and spices, served with silky roasted garlic malanga mash and a warm avocado, cucumber, and lime salad. It delivers classic Cuban flavors with a homey yet elegant presentation.

30 minPrep

120 minCook

150 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g beef flank steak (cut en 2 or 3 pieces large)
300 g white onion (en pluma fina, divided)
150 g red bell pepper (in strips finas)
120 g green bell pepper (in strips finas)
40 g garlic (8 cloves chopped and 2 cloves whole for roasting)
400 g crushed tomato (enlatado or casero)
30 g tomato paste
120 ml dry cooking wine
720 ml beef broth (unsalted or low sodium)
60 g green olives (slices)
20 g capers (escurridas)
4 g ground cumin
2 g dried oregano
1 unit bay leaf
60 ml sour orange juice or orange-lime mix
45 ml olive oil (divided)
12 g salt (or to taste, divided)
3 g black pepper (divided)
800 g malanga root (pelada and diced)
30 g butter
120 ml milk (hot)
300 g avocado (in wedges gruesos)
180 g cucumber (en medias lunas)
30 ml lime (juice fresh)
15 g fresh cilantro (chopped)

Nutrition facts

per serving

620 kcal

Calories

38 g

Protein

29 g

Carbs

39 g

Fat

7 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 400°F (200°C). Wrap the 2 whole garlic cloves in a small piece of foil with 1 teaspoon olive oil and roast for 20 minutes, until soft. Set aside.
2
2. Season the flank steak with 1 teaspoon salt and 1/2 teaspoon black pepper. In a wide pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown the beef for 3 to 4 minutes per side. Remove and set aside.
3
3. In the same pot, add another tablespoon of olive oil. Sauté half of the onion, the red bell pepper, green bell pepper, and the 8 chopped garlic cloves for 5 to 7 minutes, until fragrant and slightly tender.
4
4. Stir in the crushed tomato, tomato paste, cumin, oregano, bay leaf, dry cooking wine, and beef broth. Mix well, scraping the bottom of the pot. Return the flank steak to the pot and add the sour orange juice.
5
5. When it reaches a boil, lower to a gentle simmer, cover, and cook for 1 hour 30 minutes to 1 hour 45 minutes, until the beef is very tender and shreds easily. If you prefer the oven, cook covered at 325°F (165°C) for the same amount of time.
6
6. Meanwhile, place the malanga in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain well.
7
7. Transfer the hot malanga to a bowl and add the butter, hot milk, the roasted garlic squeezed from its skin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and thick. Keep warm.
8
8. When the beef is ready, remove it from the sauce and shred it with two forks. Discard the bay leaf. Return the meat to the pot and add the green olives, capers, and the remaining onion. Cook uncovered for 10 to 12 minutes over medium-low heat so the sauce thickens slightly and the onion keeps some texture.
9
9. For the warm salad, heat the remaining teaspoon of olive oil in a small skillet over low heat. Add the cucumber for 1 minute just to warm it without softening it too much. Transfer to a bowl and toss with the avocado, lime juice, cilantro, and a pinch of salt.
10
10. Serve a layer of roasted garlic malanga mash, spoon the shredded beef and sauce over it, and finish with the warm avocado and cucumber salad on the side.

Chef tips

For deeper flavor, make the ropa vieja a few hours ahead and gently reheat before serving; the sauce becomes even more integrated. Shred the beef into medium strands so it absorbs the sofrito well without drying out.

Substitutions

You can substitute the flank steak with brisket or chuck roast. Malanga can be replaced with cassava or sweet potato, though the texture will change. If you do not have sour orange, use half orange juice and half lime juice. Cilantro can be replaced with fresh parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon