Transport your taste buds to the vibrant streets of Cuba with our authentic Ropa Vieja recipe. Picture tender, shredded beef simmered in a rich and savory tomato sauce infused with bell peppers, onions, garlic, and a blend of aromatic spices, creating a dish that’s bursting with flavor and history.
Not only is this Ropa Vieja a feast for the senses, but it’s also a nutritional powerhouse, packed with protein and essential nutrients. It’s a meal that not only delights your palate but also provides sustenance and energy to keep you going strong.
You can create a traditional Cuban dish that’s sure to impress from the comfort of your own home. Feel free to customize your Ropa Vieja with additional spices, olives, or a splash of vinegar for added depth and authenticity, and serve with rice and beans.
Ropa Vieja
Ingredients
- 2 lbs Chuck Roast
- 1 Yellow Onion (large, thinly sliced)
- 1 Green Pepper (thinly sliced)
- 1 Red Pepper (thinly sliced)
- 1 Yellow (thinly sliced)
- 4 Garlic Cloves (minced)
- 2 tsp Dried Oregano
- 2 tsp Ground Cumin
- 2 tsp Sweet Paprika
- 2 tsp Smoked Paprika
- ⅛ tsp Ground Allspice
- ⅛ tsp Ground Cloves
- 2 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ½ cup Dry While Wine
- 1 cup Chicken Broth
- 16 oz Crushed Tomatoes (can)
- 6 oz Tomato Paste
- 2 Bay Leaves
- 1 Carrot (cut in half)
- 1 Celery Stalk (cut in half)
- 1 cup Green Olives (rinsed and drained, can slice them)
- ½ cup Roasted Red Peppers (drained)
- ¼ cup Pimientos (drained)
- 2 tbsp Capers (rinsed and drained)
- ⅓ cup Fresh Parsley (chopped)
Instructions
- Pat the beef dry and sprinkle with salt and freshly ground black pepper.
- Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
- Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
- Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
- Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
- Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
- Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
