Description
Ropa Vieja is a traditional Cuban dish of tender shredded beef simmered in a savory tomato sauce.
Ingredients
Scale
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 yellow bell pepper, thinly sliced
- 2 tablespoons tomato paste
- 1 red bell pepper, thinly sliced
- 1 cup green olives (sliced if preferred)
- 2 bay leaves
- 2 teaspoons oregano
- 2 tablespoons capers
- 3 pounds beef (flank, chuck, or brisket)
- 1 tablespoon apple cider vinegar (or lime juice)
- 1 onion, thinly sliced
- 3 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 green bell pepper, thinly sliced
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 4 cloves garlic, chopped
- 1 (14.5 oz) can crushed tomatoes
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Instructions
- Start by heating the olive oil in a large pot over medium-high heat. Sear each piece of beef on all sides until it’s nice and browned. This process not only locks in flavors but also adds a beautiful color to the meat. Once the beef is browned, remove it from the pot and set it aside to rest.
- In the same pot, introduce your sliced onions and peppers, allowing them to cook until they become tender, which typically takes about 7 to 10 minutes. The remaining oil from the beef will enhance the flavor of your sautéed vegetables.
- Once the vegetables are tender, it’s time to build up those layers of flavor. Stir in the minced garlic, tomato paste, ground cumin, sweet paprika, allspice, and ground cloves. Allow these ingredients to cook together for about a minute until they are fragrant.
- Now, pour in the beef broth and crushed tomatoes, incorporating all the wonderful flavors in the pot. Follow with the oregano and bay leaves, then return the browned beef back into the pot. Raise the heat and bring everything to a lively boil, then reduce the heat to a simmer.
- Once cooked, carefully remove the beef from the pot and place it on a cutting board. Shred the beef into bite-sized pieces, noting how easily the meat pulls apart after that long simmering period. Return the shredded beef back to the pot, mixing it with the bubbling sauce.
- Stir in the green olives and capers to add a zingy flavor contrast to the rich dish. Let everything cook together for an additional 5 minutes, allowing the olives to soak up and contribute to the overall taste.
Notes
For the most tender meat, be patient and allow the beef to simmer for the full cooking time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 30 g