Ropa Vieja
In this Cuban recipe, beef is slowly braised with vegetables in an aromatic sauce until fall-apart-tender. The end product of shredded beef mixed with the rich savory sauce is a marvel typically enjoyed over rice for a hearty and comforting main course.
Makes
Serving size
Ingredients
12 ounces chuck roast, brisket, or flank steak
3 tablespoon olive oil
1 ½ large (225 grams) yellow onions, thinly sliced
1 medium (119 grams) red bell pepper, thinly sliced
1 medium (119 grams) yellow bell pepper, thinly sliced
1 medium (119 grams) green bell pepper, thinly sliced
½ teaspoon sea salt
4 cloves (12 grams) garlic, finely minced
¼ cup dry white wine
2 teaspoons smoked paprika
½ tablespoon Mexican or Italian oregano, dried
1 teaspoon ground cumin
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
7.25 ounces (half a 14-ounce can) whole peeled tomatoes, low sodium
1 cup beef broth, low sodium or no salt added
1 bay leaf
2 tablespoons (23 grams) olives, green, halved crosswise
1 teaspoon distilled white vinegar
1 tablespoon cilantro or culantro, chopped
Brown rice or black beans (optional for serving, not included in nutrient analysis)
Special Equipment:
Oven proof pot, slow cooker, or crock pot
Instructions
- Place a rack in the lower third of the oven and preheat oven to 250°F.
- Pat beef dry on a flat surface.
- Heat oil in a large oven-proof pot over high heat. Add chuck roast , cooking for about 5 to 7 minutes per side. Transfer to a plate.
- Add onions, bell peppers, and salt into the same large pot over high heat. Cook, stirring occasionally, until onions and peppers soften and begin to brown, about 12 to 14 minutes.
- Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3 to 5 minutes.
- Stir in wine and cook, stirring occasionally, until evaporated.
- Stir in smoked paprika, oregano, cumin, black pepper and cayenne until vegetables are coated. Cook, stirring, until the spices are fragrant, about 1 minute.
- Add tomatoes with clean hands. Crush with your fingers as you drop them into the pot.
- Add beef broth, then simmer, stirring occasionally, until liquid is reduced by half, about 5 minutes.
- Place roast into tomato mixture. Add a bay leaf on either side.
- Cover and transfer to the oven.
- Braise the meat and vegetables until the meat is very tender and shreds easily, 2 ½ to 3 hours. Cool for 15 minutes.
- Skim excess fat from sauce; discard bay leaf.
- Tear and mash beef using a potato masher or 2 forks until it is shredded and becomes saucy. Stir in olives and vinegar.
- Divide ropa vieja evenly among 6 plates. Garnish with cilantro.
- Serve with sides such as rice, tortillas and beans, as desired.
Cooking Tip
If you find there is too much liquid in the finished roast, place the pot back on the stove and bring to a simmer, uncovered. Keep simmering until liquid reduces to the desired amount.
Recipe Contributed by FamilyCook Productions
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