Ropa Vieja Recipe

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yosra basha Modified: June 21, 2021
Ropa Vieja Recipe


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.

Prep: 30 mins
Cook: 4 hrs
Total: 4 hrs 30 mins


  • 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


  1. Pat roast dry with paper towels. Heat oil in a large heatproof pot over high.

  2. Cook chuck roast for 5 to 7 minutes per side, turning occasionally, until browned on both sides. Transfer to a plate.

  3. Place a rack in lower third of oven. Preheat to 250 degrees F.

  4. Cook onion, bell peppers, and salt for 12 to 14 minutes, stirring occasionally, until softened and beginning to brown.

  5. 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.

  6. 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.

  7. Add tomatoes and coarsely break up with a spoon.

  8. Bring to a boil and cook for about 5 minutes, stirring occasionally, until liquid is reduced by half.

  9. Nestle roast into tomato mixture and tuck in bay leaves on either side.
  10. 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.

  11. Skim excess fat from sauce; discard bay leaves.
  12. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce.

  13. Stir in olives and vinegar.

  14. Divide ropa vieja among plates. Top with cilantro.

  15. 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.


  • 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
Nutrition Disclaimer
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