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Cuban Ropa Vieja

Cuban Ropa Vieja
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This authentic Cuban Ropa Vieja recipe delivers tender, slow-cooked shredded beef simmered in a rich and flavorful tomato sauce with traditional Cuban spices. Perfect as a comforting main dish, it combines the vibrant tastes of bell peppers, onions, olives, and garlic for a delicious family favorite with versatile serving options.

Ingredients

Scale

Beef and Broth

  • 2 to 3 pounds flank steak or brisket, trimmed
  • 1 cup beef broth or water, plus more as needed
  • Salt and pepper, to taste

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 garlic cloves, minced

Spices and Flavorings

  • 1 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (or fresh oregano sprigs)
  • 2 bay leaves
  • 1/2 cup green olives, sliced
  • 2 tablespoons capers (optional)

Instructions

  1. Prepare and Brown the Beef: Trim excess fat from the flank steak or brisket and pat it dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides until a golden crust forms, locking in flavor.
  2. Sauté the Vegetables: Remove the beef and set aside. In the same pot, add more olive oil if needed, then sauté sliced onions, bell peppers, and minced garlic until softened and fragrant to build a rich aroma.
  3. Build the Sauce: Stir in tomato sauce, ground cumin, oregano, bay leaves, and a splash of beef broth. Bring the sauce to a simmer, then nestle the browned beef back into the pot. Add green olives and capers for a briny kick.
  4. Simmer Until Tender: Cover the pot and reduce heat to low. Let the beef simmer slowly for 2 to 3 hours until fork-tender and shreddable, adding broth as needed to keep the meat moist.
  5. Shred the Beef and Combine: Remove the beef and shred it using two forks. Return shredded meat to the pot, stir well, and cook uncovered for another 15 to 20 minutes so flavors meld beautifully.

Notes

  • Use flank steak or brisket for best shredding results after slow cooking.
  • Take your time browning the meat to enhance the overall flavor.
  • Simmer on low heat to keep the beef tender and juicy.
  • Adjust seasoning gradually, tasting as you go.
  • Fresh oregano and fresh bay leaves provide a more vibrant aroma than dried.

Nutrition

Keywords: Cuban Ropa Vieja, shredded beef, Cuban recipe, slow cooked beef, Cuban cuisine, traditional Cuban dish, steak recipe, comfort food

Find it online: https://mealsbymary.com/cuban-ropa-vieja/