Description
Ropa Vieja is a classic Cuban-style shredded beef dish featuring tender, slow-braised beef simmered in a rich tomato sauce with onions, colorful bell peppers, garlic, olives, and capers. Warm spices and a splash of vinegar bring everything together for a comforting, flavorful meal that’s delicious served with rice and beans.
Ingredients
- 1 tablespoon olive oil
- 3 pounds beef, such as flank steak, chuck roast, or brisket
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 3 teaspoons sweet paprika
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 2 teaspoons oregano
- 2 bay leaves
- 1 cup green olives, optionally sliced
- 2 tablespoons capers
- 1 tablespoon apple cider vinegar or lime juice
- Salt and black pepper, to taste
- 2 tablespoons chopped cilantro
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the beef and brown it on all sides. Transfer the beef to a plate and set aside.
- Add the onion and green, red, and yellow bell peppers to the same pan. Cook for 7–10 minutes, stirring occasionally, until softened. Add a little more olive oil if needed.
- Stir in the garlic, tomato paste, cumin, paprika, allspice, and ground cloves. Cook for about 1 minute, until fragrant.
- Pour in the beef broth and crushed tomatoes. Add the oregano and bay leaves, and stir to combine.
- Return the browned beef to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is fork-tender and easy to shred.
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce.
- Stir in the green olives and capers. Simmer for another 5 minutes so the flavors can blend.
- Add the apple cider vinegar or lime juice. Season with salt and black pepper to taste, then stir in the chopped cilantro.
- Serve warm with rice, black beans, or your favorite Cuban-inspired side dishes.
Slow cooker method: Follow steps 1–4, then transfer the sauce and browned beef to a slow cooker. Cook on low for 6–10 hours or on high for 2–4 hours, until the beef is tender enough to shred. Shred the beef and stir it back into the sauce with the olives and capers. Cook for a few more minutes, then add the vinegar, seasonings, and cilantro.
Notes
- Beef options: Flank steak, chuck roast, and brisket all work well. Cook until the meat is tender enough to shred easily with forks.
- Extra sweetness: Add 1/4 cup diced roasted red peppers near the end of cooking for a sweeter flavor.
- Optional raisins: Stir in 1/4 cup raisins if you enjoy a hint of sweetness in the sauce.
- Make ahead: The flavors develop as the dish rests, so leftovers often taste even better the next day.
- Storage: Refrigerate leftovers in an airtight container. Reheat gently on the stovetop, adding a splash of broth if the sauce becomes too thick.
- Serving suggestions: Serve with white rice, black beans, fried plantains, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: Cuban