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
- 3 lb beef chuck roast
- 2 tbsp olive oil
- 2 medium yellow onion, sliced
- 6 cloves garlic cloves, minced
- 2 large bell peppers, sliced (red and yellow)
- 1 can (29 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- ½ cup red wine vinegar
- 2 tsp cumin
- 1.5 tsp oregano
- 2 leaves bay leaves
- ½ cup olives, green
- ¼ cup raisins
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- 2
Slice onions and bell peppers into thin strips. Mince garlic cloves.
- 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.
- 4
In the same pot, sauté onions until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
- 5
Add sliced bell peppers and cook for 3 minutes, stirring occasionally.
- 6
Stir in tomato sauce, diced tomatoes, beef broth, and red wine vinegar. Add cumin, oregano, and bay leaves. Stir well to combine.
- 7
Return the beef to the pot, nestling it among the vegetables. Bring to a simmer, then cover and reduce heat to low.
- 8
Braise for 2.5 to 3 hours, stirring occasionally, until beef is very tender and shreds easily with a fork.
- 9
Remove beef from the pot and shred using two forks. Discard any fat or connective tissue.
- 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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