Ropa Vieja with Florida Rock Shrimp and Roasted Peppers
This is ropa vieja turned toward the water, where shredded braised beef shares the pan with sweet Florida rock shrimp, roasted peppers, and a tomato-and-wine sauce that smells like every Cuban kitchen you have ever loved. The shrimp go in at the end, just long enough to turn pink and soak up the sauce. Serve it over white rice with tostones on the side and nobody at the table will want anything else.
Ropa vieja meets the Gulf, pulled together with roasted peppers, rock shrimp, and a long-simmered tomato sauce.
Ropa vieja, which translates roughly as old clothes, is one of the great dishes of the Cuban table: flank steak braised until it shreds into silky ribbons, then simmered with peppers and tomatoes until the whole thing becomes something deeply savory and satisfying. Every Cuban family has their version, and this one is ours for the Gulf Coast, with Florida rock shrimp stirred in at the end to remind you exactly where you are.
Rock shrimp have been coming off the Florida Atlantic coast for generations, and they are worth seeking out. They are sweet, firm, and cook in minutes, which makes them the perfect partner for a long-braised beef dish where all the heavy lifting is already done. Pull the stew together on a Sunday, put it over rice, and the week starts right. You can read how we raise them here.
Ingredients
Method
- 1
Pat the flank steak dry and season all over with salt, pepper, and the ground cumin. Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Sear the steak for 3 to 4 minutes per side until deeply browned, then transfer it to a plate.
- 2
In the same pot, add a sliced onion and 4 minced garlic cloves. Cook over medium heat, scraping up the browned bits, for about 5 minutes until the onion is soft and golden. Pour in the white wine and let it bubble and reduce by half, about 2 minutes.
- 3
Add the crushed tomatoes and 1 cup of water. Nestle the seared steak back into the pot. Bring to a gentle simmer, cover, and cook on low heat for 2 hours, turning the steak once halfway through, until the beef is completely tender and pulls apart easily.
- 4
Transfer the beef to a cutting board and shred it into long, rough strips with two forks. Return the shredded beef to the pot and stir in the roasted cubanelle pepper strips. Simmer uncovered for 10 minutes so the sauce thickens slightly and coats everything.
- 5
Add the rock shrimp to the pot, stir them in, and cook for 3 to 4 minutes just until they turn opaque and pink. Do not overcook them. Pull the pot off the heat, taste for salt, and scatter the culantro over the top. Serve immediately over white rice.
Notes from our kitchen
- Rock shrimp cook fast and get rubbery quickly, so add them at the very end with the heat on medium-low and watch them closely.
- Roasting the cubanelles directly over a gas flame or under your broiler until blackened, then steaming them in a covered bowl for 10 minutes, makes the skins slip right off and gives the sauce a gentle smoky sweetness.
- The braised beef can be made a day ahead and refrigerated in its sauce. Reheat gently before adding the shrimp.
Common questions
Can I use a different cut of beef?
Chuck roast works well and is very forgiving. It may need an extra 30 minutes of braising time, but it shreds just as nicely and stays moist.
Where do I find Florida rock shrimp?
Rock shrimp come off the Atlantic coast around Cape Canaveral and are usually sold peeled and frozen at Gulf Coast seafood markets and many Florida grocery stores. Gulf pink shrimp make a good substitute if you cannot find them.
Is culantro the same as cilantro?
They are related and taste similar, but culantro has long serrated leaves and a stronger flavor. It is common in Cuban and Caribbean cooking and easy to find at Latin markets across South Florida. If you are in a pinch, flat-leaf parsley gives you the fresh green finish without the controversy.
