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Ropa Vieja

Ropa vieja, meaning "old clothes" in Spanish, is a beloved Cuban classic that brings together bold flavors and tender textures. This dish transforms simple ingredients into a comforting symphony of slow-simmered beef, vibrant vegetables, and briny olives.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 5 People
Course: meat recipe
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds of chuck roast or substitute with flank steak
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt adjusted to taste
  • 1 teaspoon ground black pepper
  • 3/4 cup thinly sliced onions
  • 1 1/2 cups red bell peppers seeded, cored, and sliced
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 28 ounces of crushed tomatoes retain the liquid
  • 1/2 cup beef broth
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3/4 cup green pimiento-stuffed olives whole or sliced
  • 2 tablespoons freshly chopped cilantro

Method
 

  1. Preheat your oven to 300°F (150°C). Heat the olive oil in a large, heavy-bottomed pot over medium heat.
  2. Season the beef with kosher salt and ground black pepper, ensuring even coverage on all sides.
  3. Sear the beef in the heated oil, cooking for approximately 4-5 minutes per side until it achieves a deep golden-brown crust. Remove the beef and set it aside.
  4. In the same pot, sauté the onions and red bell peppers for 6-8 minutes until softened. Add the minced garlic, stirring for about 30 seconds until fragrant.
  5. Deglaze the pot with white wine, simmering for 2-3 minutes to reduce the liquid by half.
  6. Incorporate the sweet paprika, smoked paprika, ground cumin, and dried oregano, followed by the crushed tomatoes, beef broth, and bay leaves. Stir the mixture thoroughly.
  7. Return the seared beef to the pot, ensuring it is fully submerged in the sauce. Cover the pot and transfer it to the preheated oven.
  8. Allow the beef to cook for approximately 3 hours or until it becomes tender and easily shredded.
  9. Remove the pot from the oven and skim off any excess fat from the surface of the sauce. Using two forks, shred the beef into long strands.
  10. Stir in the green olives and adjust the seasoning with additional salt, if necessary. Garnish with freshly chopped cilantro before serving.

Notes

Browning the beef is highly recommended as it significantly enhances the depth of flavor in the dish.
Store leftovers in the refrigerator for up to three days or freeze for up to two months for extended storage.