Cuban Beef Casserole with Black Beans and Cumin Rice Recipe

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Ropa vieja—really, “outdated clothes”—is a humble dish at coronary coronary heart, often served alongside Cuban-style black beans and rice. Proper right here, the flavors of beef and cumin combine in a one-pot meal that’s as comforting and company-worthy in warmth local weather because it’s in chilly.

Swap out flank steak for skirt, if you would like—merely make certain that the meat is immersed in liquid by means of the simmering course of and let it go gradual and low for as long as it takes to tear.

I like serving this casserole with mojo criollo; La Lechonera is the superior on-the-shelf mannequin. Throw in some mojitos and it’s merely the ticket for a yard bash.

Cuban Beef Casserole with Black Beans and Cumin Rice Recipe


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  • For the Beef:

  • 1 complete flank steak, about 2 1/2 kilos

  • 2 medium carrots, decrease into chunks

  • 2 medium celery stalks, decrease into chunks

  • 2 medium onions, one peeled and quartered, divided

  • 5 medium cloves garlic, minced (about 5 teaspoons), divided

  • 1 teaspoon dried oregano, divided

  • 2 bay leaves

  • 2 1/2 teaspoons ground cumin, divided

  • Kosher salt

  • 2 tablespoons olive oil

  • 1 crimson bell pepper, decrease into 1/4-inch strips

  • 1 inexperienced bell pepper, decrease into 1/4-inch strips

  • 2 cups reserved braising liquid, plus additional as needed

  • 1 (14.5-ounce) can complete tomatoes with juice, crushed by hand

  • 2 1/2 tablespoons tomato paste

  • 1 cup frozen peas, thawed

  • 1/3 cup pimiento-stuffed Spanish olives, drained and sliced

  • For the Rice:

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon complete cumin seeds

  • 1 cup uncooked rice

  • 2 cups rooster broth

  • For the Black Beans And “Crust”:

  • 1 (14.5-ounce) can black beans, drained and rinsed

  • 1 tablespoon juice from 1 lime

  • 6 (8-inch) flour tortillas

  • 1 cup pepper jack cheese

  1. Place flank steak, carrots, celery, quartered onion, 2 cloves garlic,1/2 teaspoon oregano, bay leaves, 1 teaspoon cumin and 1/2 teaspoon salt in a giant stock pot. Cowl with water, stir and convey to a boil. Reduce heat and simmer, lined, until the meat is tender, 1 1/2 to 2 hours. Take away the meat from the stock and allow to relax. Stress stock, discard greens and bay leaves and reserve broth for later use. Decrease meat into 2-inch cubes. Shred it by hand or use two forks to tug meat into strings and reserve.

  2. Alter oven rack to lower-middle place and preheat oven to 375°F.

  3. Slice remaining onion into 1/4-inch strips. Heat olive oil in a giant skillet over medium heat. When oil is shimmering, add crimson and inexperienced peppers, sliced onion and a 1/2 teaspoon salt and put together dinner until virtually softened, about 8 minutes. Add remaining garlic and proceed cooking until tender, one different 2 to 3 minutes. Stir in 2 cups of reserved broth, along with tomatoes, tomato paste, remaining 1/2 teaspoon oregano, 1 teaspoon of cumin, peas and olives. Simmer for 10 minutes. Add beef to pan, type and alter seasonings if wanted. Return to a simmer. Take away from heat, and cover to keep up warmth.

  4. Whereas sauce is cooking, heat the vegetable oil in a medium saucepan over a medium-high heat. Add cumin seeds and put together dinner until they’re fragrant (just a few minute). Add the rice and put together dinner, stirring to coat for a minute sooner than together with rooster broth. Ship to a boil and in the reduction of heat to low. Cowl and simmer for 15 to twenty minutes. Allow to rest for 5 minutes, season with salt and fluff with a fork.

  5. Place beans in a medium bowl. Add lime juice and remaining 1/2 teaspoon cumin. Season with salt, and mash frivolously with a fork or muddler.

  6. Spray an 8- by 8-inch baking dish with cooking spray. Line the underside with 3 overlapping tortillas to sort a bottom crust. Unfold with black beans, adopted by layers of beef mixture and rice. Prime with one different overlapping layer of three tortillas. Scatter with cheese and change to the oven to organize dinner until casserole is warmed via and cheese is bubbly and browned, 30 to 35 minutes. Take away from oven and let rest 5 minutes sooner than serving.

Explicit gear

Baking dish

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