Cuban Braised Beef
Serves 4| Hands-On Time: | Total Time:
- 1 1/2 pounds flank steak, cut in half crosswise
- 2 28-ounce can diced tomatoes
- 1 large onion, cut into wedges
- 1 1/2 teaspoons chili powder
- kosher salt and black pepper
- 1 cup long-grain white rice
- 1/2 ripe mango, peeled, pitted, and cut into bite-size pieces
- 1/4 cup fresh cilantro leaves
- Place the steak in a large saucepan. Add the tomatoes, onion, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, until fork-tender, about 2 hours.
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the mango and cilantro.
- Per Serving
- Calories 545
- Fat 11g
- Sat Fat 5g
- Cholesterol 117mg
- Sodium 1152mg
- Protein 44g
- Carbohydrate 63g
- Sugar 17g
- Fiber 5.5g
- Iron 7mg
- Calcium 141mg
What does this mean? See Nutrition 101 .
This stew is a take on the Cuban dish ropa vieja. The name means “old clothes” in Spanish, as the strips of meat and colorful vegetables are said to resemble a jumble of rags. Flank steak is traditional, but you can also use chuck.