Cuban Ropa Vieja: Tender Shredded Beef in Tomato Sauce
JK Colman
Ropa Vieja
A classic Cuban dish of shredded beef in a rich tomato sauce with peppers and spices, perfect for sharing.
Nutrition (per serving)
Ropa Vieja is a beloved Cuban comfort food that features tender shredded beef cooked to perfection in a flavorful tomato sauce, enriched with bell peppers, onions, and a touch of spices. It’s the kind of dish that warms your soul and makes you feel right at home.
The magic of Ropa Vieja lies in its slow-cooked, caramelized beef, which absorbs all the vibrant flavors of the sauce. Traditionally served with white rice and black beans, it’s a feast for both the eyes and the palate, and a wonderful way to bring a bit of Cuba into your kitchen.
Ingredients
- Beef chuck roast:3 lb
- Olive oil:2 tbsp
- Onion:1 large
- Bell peppers:2 medium
- Garlic cloves:4 cloves
- San Marzano or other good-quality canned crushed tomatoes:1 14.5 oz can
- Black olives:1/2 cup
- Bay leaves:2 whole
- Cumin:1 tsp
- Oregano:1 tsp
- Salt:to taste
- Black pepper:to taste
- Fresh cilantro:for garnish optional
Instructions
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Trim excess fat from the beef and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
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In the same pot, add the remaining olive oil. Slice the onion and bell peppers into thin strips and add them to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
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Add minced garlic and cook for another 30 seconds until fragrant. Stir in the crushed tomatoes, olives, bay leaves, cumin, and oregano. Return the beef to the pot, cover, and simmer on low heat for about 2 hours, or until the beef is tender and easily shredded.
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Remove the beef from the sauce, shred with two forks, then return it to the pot. Stir well to combine and simmer for another 10 minutes to meld the flavors.
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Remove bay leaves, garnish with chopped cilantro if desired, and serve hot with rice and beans.
Tips & Notes
- Use a large, heavy-bottomed pot for even cooking. You can also cook this in a slow cooker on low for 6-8 hours for an even easier process.
- Save some of the cooking liquid; it can be spooned over rice for extra flavor.
- Adjust the amount of olives and peppers according to your taste preference.
