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Disney Springs' Bongo's Cuban Café Ropa Vieja Recipe
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Disney Springs' Bongo's Cuban Café Ropa Vieja Recipe

Bongo's Cuban Café's Ropa Vieja was a vibrant homage to Havana, featuring tender shredded beef in a light tomato sauce with onions and peppers—a classic Cuban dish that delighted diners before the restaurant's closure in August 2019. Make our Disney Springs' Bongo's Cuban Café Ropa Vieja Recipe at home. With our Secret Restaurant Recipe your Ropa Vieja will taste just like Disney Springs' Bongo's Cuban Café.
Prep Time30 minutes
Active Time2 hours 30 minutes
Marinating Time1 day
Total Time1 day 3 hours
Course: Dinner, Lunch, Main Course
Cuisine: Caribbean, Island-Inspired
Keyword: Beef, Disney Recipes, Resort
Yield: 4 Servings

Ingredients

  • 1/4 cup Vinegar for marinating
  • 1/4 cup Olive Oil for marinating
  • 3 cloves Garlic minced
  • 1 1/2 pounds Flank Steak
  • Salt and freshly ground Black Pepper to taste
  • 2 tablespoons Olive Oil
  • 1 small Onion thinly sliced
  • 1 Green Bell Pepper seeded and thinly sliced
  • 1 Red Bell Pepper seeded and thinly sliced
  • 3 cloves Garlic minced
  • 1 Bay Leaf
  • 1 teaspoon ground Cumin
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • One 15-ounce can Crushed Tomatoes
  • 1/2 cup Beef Broth
  • 1/4 cup Dry White Wine
  • White Rice for serving
  • Black Beans for serving
  • Sweet Fried Plantains for serving

Instructions

  • Pour vinegar and 1/4 cup olive oil in a shallow, sealable dish.
  • Add 3 cloves minced garlic. Stir to combine.
  • Place flank steak in marinade and turn to coat fully.
  • Seal dish and place in refrigerator overnight to marinate.
  • When ready to cook, remove flank steak from marinade, allowing excess to drip off. Discard used marinade.
  • Season flank steak with salt and pepper.
  • Pour 2 tablespoons olive oil into a large skillet or Dutch oven. Place over medium heat.
  • When oil is hot and shimmering, sear steak on both sides until browned, about 2 - 3 minutes per side. Remove and set aside.
  • In the same pan, reduce heat to medium. Add onion and bell peppers. Sauté until soft, about 6 - 8 minutes.
  • Add 3 cloves garlic. Cook 1 minute more.
  • Stir in cumin, oregano and paprika.
  • Pour in crushed tomatoes, beef broth and white wine.
  • Add bay leaf.
  • Return steak to the pan, nestling it into the sauce. Cover and simmer on low heat for 1 1/2 to 2 hours, or until beef is fork-tender.
  • Remove steak, shred with two forks, and return to the sauce. Simmer uncovered for 10 more minutes to thicken.
  • Taste. Add more salt and pepper, to taste, if needed.
  • Serve hot with white rice, seasoned black beans and sweet fried plantains for a true Cuban plate.