Endometriosis-Friendly Paleo Ropa Vieja: A Wholesome Twist on a Cuban Classic
|
|
Time to read 4 min
30 min
3 hours
4 pers
Lunch or Dinner
Cuba
This paleo-friendly Ropa Vieja is my love letter to anyone navigating life with endometriosis who still wants to eat delicious food. It’s bold, saucy, and comforting—just like the Cuban classic—but with a few thoughtful twists to make it work for an endometriosis-friendly lifestyle.
I use organic avocado oil for its clean, healthy profile, make sure all ingredients are organic, and always choose grass-fed, grass-finished beef for its quality and flavor. I also include turmeric for its anti-inflammatory benefits, offering a little extra support for the body. Cada día cuenta, and small changes like this can make a difference.
To bring in the rich, authentic flavors that make Ropa Vieja so special, Loisa seasoning products are my go-to. Their spices are non-GMO, organic, and free from unnecessary additives. Plus, they deliver that depth of flavor that makes me feel like I’m back in abuela’s kitchen or tasting the essence of the Caribbean in every bite. For more on why I love Loisa, check out the full blog I wrote about their products and why they’re loved in so many kitchens.
This dish pairs beautifully with heart of palm rice, plantain rice, or cauliflower rice. Cauliflower rice might be the popular kid on the block, but for me, it’s a no-go. Cruciferous veggies like cauliflower have a way of stirring up my endometriosis flare-ups, something I figured out after carefully tracking my meals and symptoms over time. Plantain rice quickly became my go-to. It’s sweet, hearty, and doesn’t leave me doubled over in pain, clutching my stomach, and wondering why I thought cruciferous veggies were a good idea. Cauliflower rice might look innocent, but for me, it’s basically a belly bomb waiting to go off. Plantain rice, on the other hand, is sweet, hearty, and doesn’t make me regret my life choices.
This isn’t just another recipe; it’s an example of how traditional dishes can be adapted to support managing endometriosis. This Ropa Vieja keeps all the sazón but with adjustments that worked for me after figuring out my food triggers, making it both comforting and satisfying.
Ingredients
- 2 lbs grass raised flank steak, cut crosswise into 4 large pieces
- 3 tbsp organic avocado oil
- 1 large organic yellow onion
- 1 large organic bell pepper ( any color, remove seeds)
- 8 cloves of garlic, minced
- 1/2 tsp of pink Himalayan salt
- 1/2 tsp organic ground black pepper
- 1 1/2 tsp of Loisa's organic dried oregano
- 1 1/2 tsp of organic ground cumin
- 1 tsp of organic turmeric
- 1 tsp organic paprika
- 2 organic bay leaves
- 1 8oz can of chicken broth or beef broth
- 1/2 cup of organic sliced manzanilla olives
- 3 tbs of organic cilantro
- 1 jar of organic capers drained (optional)
Directions
Step 1: Sear the Beef
Heat 1 tablespoon of avocado oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned (about 3 minutes per side). Remove and set aside.
Step 2: Sauté the Onion and Garlic
In the same skillet, add the remaining tablespoon of avocado oil. Sauté the sliced onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Build the Sauce
Stir in the tomato sauce, bone broth, cumin, smoked paprika, turmeric, oregano, and bay leaf. Mix well, scraping up any browned bits from the bottom of the pan.
Step 4: Cook the Beef
Return the beef to the pot, ensuring it is submerged in the sauce. Reduce the heat to low, cover, and simmer for 2.5–3 hours, or until the beef is tender and shreds easily with a fork.
Step 5: Shred the Beef
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Simmer for an additional 10–15 minutes to meld the flavors.
Step 6: Prepare the Rice & Serve
While the ropa vieja is finishing, heat a large skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender. Season with a pinch of salt. Serve the ropa vieja over a bed of cauliflower rice, garnished with fresh cilantro and a squeeze of lime juice.
Quick heads-up! Some of the links on this page are affiliate links, which means a small commission may be earned—at no extra cost to anyone. These commissions help cover the ongoing costs of managing endometriosis and keeping this blog running. The support from these links means more than words can say and truly makes a difference. Thank you for being here and for helping sustain this space for our endometriosis community!
Crystal Elizabeth
Crystal Elizabeth is a Latina endometriosis lifestyle expert with over 20 years of experience navigating the challenges of endometriosis and adenomyosis. With nearly a decade of remote work and digital nomad experience, she has mastered blending the demands of chronic illness with the thrill of exploring new places. Crystal is known for uncovering endo-friendly cuisines, adapting recipes to minimize triggers, and seeking out accommodations that balance comfort and accessibility. Her mission is to inspires others to embrace a life of exploration while effectively managing their health.
