Ropa Vieja

Braising the flank steak or cooking it 'low and slow' ensures that the meat will be fork-tender.


  • 1 1/2 -lb. flank steak
  • 1 Tbsp. olive oil
  • 1 medium green bell pepper, chopped
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1/2 cup beef broth or water
  • 1 can (4 oz.) chopped green chilies
  • 1/4 tsp. crushed red pepper flakes


  1. Season steak, if desired, with salt and pepper. Heat olive oil in 6-quart saucepan or dutch oven over medium-high heat and brown steak with green pepper.
  2. Stir in Sauce, broth, green chilies and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 1 hour or until meat is fork-tender.
  3. Remove meat from sauce; cool slightly. Shred meat with two forks. Return meat to sauce and heat through. Serve, if desired, over hot cooked rice.
TIP: Ropa vieja translates to old clothes, which the shredded meat in the recipe represents.
*Substitution: Use 5 large green chilies, seeded and chopped. Photo copyright 2006 Publications International, Ltd. Used with permission.

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