Ropa Vieja
Tender shredded beef braised in a vibrant tomato and pepper sauce, a Cuban classic that's rich, savory, and deeply flavorful. Serve over rice for an authentic and satisfying meal.
- Total time
- 120 min
- Servings
- 4
- Calories
- 485
- Protein
- 58g
Ingredients
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Open the appInstructions
Step 1
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Step 2
Slice onions and bell peppers into thin strips. Mince garlic cloves.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 10 minutes total. Remove and set aside.
Step 4
In the same pot, sauté onions until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
Step 5
Add sliced bell peppers and cook for 3 minutes, stirring occasionally.
Step 6
Stir in tomato sauce, diced tomatoes, beef broth, and red wine vinegar. Add cumin, oregano, and bay leaves. Stir well to combine.
Step 7
Return the beef to the pot, nestling it among the vegetables. Bring to a simmer, then cover and reduce heat to low.
Step 8
Braise for 2.5 to 3 hours, stirring occasionally, until beef is very tender and shreds easily with a fork.
Step 9
Remove beef from the pot and shred using two forks. Discard any fat or connective tissue.
Step 10
Return shredded beef to the pot. Stir in olives and raisins. Simmer for 10 minutes to meld flavors. Remove bay leaves. Taste and adjust seasoning.
Tools you’ll need
- Dutch oven or large heavy-bottomed pot with lid
- cutting board
- chef's knife
- wooden spoon
- paper towels
- two forks for shredding
- measuring spoons
- measuring cups
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