Cuban Ropa Vieja
Tender shredded beef simmered with peppers, onions, tomatoes, olives, and Cuban spices until richly saucy.
Equipment
- Dutch oven
- Tongs
- Two forks
- Large skillet
- Wooden spoon
Ingredients
Ropa Vieja
- 3 lb flank steak or chuck roast cut into large pieces
- 2 tbsp olive oil divided
- 1 medium yellow onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 4 cloves garlic minced
- 1 28 oz crushed tomatoes
- 2 cups beef stock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup pimiento-stuffed green olives sliced
- 1 tbsp red wine vinegar to finish
Instructions
Braise the beef:
- Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven and brown the pieces on all sides.
- Add the stock, cover, and simmer over low heat for 2 to 2 1/2 hours until the beef is fork-tender.
- Transfer the beef to a plate and reserve the braising liquid.
Make the sauce:
- Heat the remaining oil in a skillet. Cook the onion and peppers for 8 minutes until softened.
- Add the garlic, cumin, oregano, and tomatoes. Pour in 1 cup of the reserved braising liquid and simmer for 20 minutes.
Shred and finish:
- Shred the warm beef with two forks, discarding excess fat and connective tissue.
- Return the beef to the sauce with the olives and simmer for 10 minutes.
- Stir in the vinegar, taste for salt, and serve with rice and black beans.
Notes
- Chuck roast gives a particularly rich sauce, while flank steak produces distinct strands.
- The finished sauce should cling to the beef rather than pool thinly on the plate.
- Add a small pinch of sugar if the tomatoes are especially acidic.
Nutrition
Calories: 520kcalCarbohydrates: 18gProtein: 48gFat: 29gSaturated Fat: 9gCholesterol: 135mgSodium: 980mgFiber: 5gSugar: 10g