Low Sodium Ropa Vieja

Savor the bold, slow-cooked flavors of *Low Sodium Ropa Vieja*, a heart-healthy spin on Cuba’s beloved national dish. Tender chunks of flank steak are simmered to perfection in a rich, aromatic tomato base infused with smoky cumin, zesty red wine vinegar, and fragrant oregano—all while keeping the sodium content in check. Sweet bell peppers and onions add vibrant color and texture, making this dish as visually appealing as it is delicious. Prepared with no-salt-added tomatoes and low-sodium beef broth, this recipe ensures big flavor without compromise. Serve this shredded beef creation with fluffy rice, black beans, or steamed vegetables for a satisfying, low-sodium meal that doesn’t skimp on authenticity. Perfect for family dinners or meal prep, this easy-to-make classic is proof that healthy food can be utterly irresistible!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds Flank steak
• 2 tablespoons Olive oil
• 1 Large yellow onion, thinly sliced
• 1 Red bell pepper, thinly sliced
• 1 Green bell pepper, thinly sliced
• 4 Cloves of garlic, minced
• 1 15-ounce can No-salt-added crushed tomatoes
• 2 tablespoons Tomato paste
• 2 cups Low sodium beef broth
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Red wine vinegar
• 0.25 cup Fresh cilantro, chopped (optional)

Directions

Step 1

Begin by slicing the flank steak into large chunks, about 3 inches wide, to fit into a Dutch oven or a large pot.

Step 2

Heat the olive oil in the pot over medium-high heat. Add the steak pieces and sear on each side until browned, about 3-4 minutes per side. Remove the steak and set it aside.

Step 3

In the same pot, add the thinly sliced onion and cook until soft and translucent, approximately 5 minutes.

Step 4

Add the red and green bell peppers and cook for another 3-4 minutes until they begin to soften.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Pour in the no-salt-added crushed tomatoes, tomato paste, and low sodium beef broth, stirring to combine.

Step 7

Add the seared steak back into the pot. Season with ground cumin, dried oregano, freshly ground black pepper, and add the bay leaf.

Step 8

Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Allow the meat to cook slowly for about 2 to 2.5 hours or until it is tender enough to shred with a fork.

Step 9

Once the meat is tender, remove it from the pot and use two forks to shred the beef. Discard any remaining fat.

Step 10

Return the shredded beef to the pot. Stir in the red wine vinegar and allow everything to simmer together for another 10-15 minutes to meld the flavors.

Step 11

Adjust the seasoning with additional black pepper if needed.

Step 12

Serve the Ropa Vieja warm, garnished with fresh cilantro if desired. Pair with rice, black beans, or vegetables for a complete meal.

Nutrition Facts

Serving size	(1935.6g)

Amount per serving	% Daily Value*
Calories	2680.7

Total Fat 159.0g	0%
Saturated Fat 50.1g	0%
Polyunsaturated Fat 8.2g
Cholesterol 825.5mg	0%
Sodium 3693.2mg	0%
Total Carbohydrate 43.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 18.8g
Protein 275.8g	0%

Vitamin D 36.3IU	0%
Calcium 241.4mg	0%
Iron 28.3mg	0%
Potassium 4338.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 40.8%

Carbs: 6.4%