How To Make Ropa Vieja
Paired with rice and beans, this ropa vieja recipe makes a tender twist on the Cuban shredded beef and veggies dish using chuck roast brisket.
Ingredients
- 3 lbs chuck roast brisket, or flank steak
- 2 tbsp extra-virgin olive oil, or more if using flank steak
- 2 large onions, chopped
- 2 red bell peppers, chopped
- 2 tbsp Diamond Crystal , or 3½ tsp Morton kosher salt
- 8 garlic cloves, finely grated
- ½ cup dry white wine
- 4 tsp sweet paprika
- 1 tbsp dried Mexican oregano, or Italian oregano
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 28 oz whole peeled tomatoes
- 2 bay leaves
- ¾ cup pimiento-stuffed Spanish olives, halved crosswise
- 2 tsp distilled white vinegar
For Serving:
- cilantro, chopped
- white rice
- maduros, (fried sweet plantains)
- black beans
Instructions
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Pat roast dry with paper towels. Heat oil in a large heatproof pot over high.
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Cook chuck roast for 5 to 7 minutes per side, turning occasionally, until browned on both sides. Transfer to a plate.
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Place a rack in lower third of oven. Preheat to 250 degrees F.
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Cook onion, bell peppers, and salt for 12 to 14 minutes, stirring occasionally, until softened and beginning to brown.
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Add garlic and cook for 3 to 5 minutes, stirring frequently and scraping bottom of pan, until vegetables are golden brown. Stir in wine and cook, stirring occasionally, until evaporated.
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Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook for about 1 minute, stirring, until spices are fragrant.
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Add tomatoes and coarsely break up with a spoon.
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Bring to a boil and cook for about 5 minutes, stirring occasionally, until liquid is reduced by half.
- Nestle roast into tomato mixture and tuck in bay leaves on either side.
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Cover and transfer to oven. Braise roast and vegetables for 2½ to 3 hours, until meat is very tender and shreds easily. Let cool for 15 minutes.
- Skim excess fat from sauce; discard bay leaves.
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Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce.
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Stir in olives and vinegar.
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Divide ropa vieja among plates. Top with cilantro.
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Serve with rice, maduros, and beans alongside. Enjoy!
Recipe Notes
Cook onion, bell peppers, and salt with 2 tablespoons of oil if using flank steak.
Nutrition
- Sugar: 6g
- :
- Calcium: 102mg
- Calories: 421kcal
- Carbohydrates: 13g
- Cholesterol: 117mg
- Fat: 26g
- Fiber: 4g
- Iron: 6mg
- Monounsaturated Fat: 14g
- Polyunsaturated Fat: 2g
- Potassium: 942mg
- Protein: 35g
- Saturated Fat: 9g
- Sodium: 517mg
- Trans Fat: 1g
- Vitamin A: 1685IU
- Vitamin C: 51mg
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