This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.

    Advertisement
  • Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.

  • Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.

  • Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.

  • Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.

  • Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Chef's Notes:

You can also use skirt steak, or big pieces of chuck, but flank is my favorite. Chuck is cheaper but shreds too small.

Tips

Use finely crushed tomatoes instead of tomato sauce, if desired.

Nutrition Facts

209 calories; 11.9 g protein; 10.4 g carbohydrates; 27.5 mg cholesterol; 1275 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2019
I found a sirloin tip roast and used that for the meat. I followed the recipe pretty exactly except I used the pressure cooker then finished it simmering on the stovetop until the sauce had cooked down to a thick consistency. And I'm mildly allergic to peppers so I left them out and used a can of Ro-tel instead. It was really delicious and the meat turned out very tender. The leftovers were incredibly delicious over eggs the next day. Read More
(2)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2019
I found a sirloin tip roast and used that for the meat. I followed the recipe pretty exactly except I used the pressure cooker then finished it simmering on the stovetop until the sauce had cooked down to a thick consistency. And I'm mildly allergic to peppers so I left them out and used a can of Ro-tel instead. It was really delicious and the meat turned out very tender. The leftovers were incredibly delicious over eggs the next day. Read More
(2)
Rating: 5 stars
04/07/2019
I found a sirloin tip roast and used that for the meat. I followed the recipe pretty exactly except I used the pressure cooker then finished it simmering on the stovetop until the sauce had cooked down to a thick consistency. And I'm mildly allergic to peppers so I left them out and used a can of Ro-tel instead. It was really delicious and the meat turned out very tender. The leftovers were incredibly delicious over eggs the next day. Read More
(2)
Rating: 5 stars
04/23/2019
love this recipe Read More
(1)
Advertisement
Rating: 5 stars
04/10/2019
Followed the recipe and it was a huge hit. Even my picky 11-year old son loved it. I was shocked! Look forward to making it again. Read More
(1)
Rating: 5 stars
03/17/2020
My husband said it takes like he remembered. I’ll make it again. I left out the poblanos and the sugar Read More
Rating: 5 stars
05/11/2020
I always like Chef John’s recipes. I used pork instead of beef. This was wonderful but a little salty. The next time I make it I’ll use fewer olives (I like capers more). Read More
Advertisement
Rating: 5 stars
06/16/2020
Followed this recipe to the T!!! Everyone enjoyed it and had seconds. I made some calabaza and added a tamale to make it more authentic Read More
Rating: 5 stars
05/12/2019
Followed Chef John's recipe and it was excellent! I did use flank steak and I'm glad I did. Will definitely make again. Read More
Rating: 4 stars
07/02/2020
Wonderful!!! I adjusted for 4 servings, but recipe called for 60 cups olives. 60 cups. Really? Read More
Rating: 5 stars
05/07/2020
Delicious recipe!! I did modify it a bit. I cooked the olives and capers in the sauce the whole time- that way it marries and melds into the sauce. I also use only 1 cup of chicken stock not 1.5 bc I like a little thicker sauce and skipped the cloves bc allspice has cloves in it Read More