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Cuban Ropa Vieja in a white bowl

Cuban Ropa Vieja

Ropa vieja, popular Cuban national dish that features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers, olives, garlic and spices.
Prep Time: 15 minutes
Cook Time: 5 hours
Course: Main Course
Cuisine: Caribbean, Cuban
Servings: 8
Calories: 326kcal
Author: Marwin Brown

Ingredients

  • 1 ½ pounds chuck roast or flank steak
  • 1 tablespoon olive oil
  • large yellow onion thinly sliced
  • 1 medium red onion thinly sliced
  • 1 teaspoon sugar
  • 2 large red bell peppers thinly sliced
  • cloves  garlic minced
  • teaspoons  dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoons ground cumin
  • 1 tablespoon  sweet smoked paprika
  • ½ teaspoon  ground allspice
  • ½ teaspoon  ground cloves
  • 2 teaspoons  kosher salt
  • 1 teaspoon  freshly ground black pepper
  • 1 cup  dry white wine
  • 1 cup beef broth
  • 16 ounce can crushed tomatoes
  • 6 ounce  can tomato paste
  • 2 bay leaves
  • cup  Green Olives with pimentos and brine
  • cup  chopped fresh parsley

Instructions

  • Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
  • Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
  • Add the bell peppers and saute for another 2-3 minutes.
  • Add the garlic and spices and cook for another minute.
  • Add the tomato paste and stir in. Add crushed tomatoes and bay leaves. Simmer for 5 minutes.
  • Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan with a wooden spoon.
  • Add the broth and mix well.
  • Simmer uncovered to thicken the sauce for 30 minutes. If you have time stop at this step, refrigerate and let sit overnight as the flavors will come together even more.
  • Return the roast to the pot. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the bay leaves.
  • Remove the beef and transfer to a plate and shred it. Stir in the olives and its liquid and bell peppers.
  • Stir in the parsley and add salt and pepper to taste.
  • Optional serve with rustic bread to make a sandwich.

Notes

  • Most recipes call for draining the olives and capers before adding to the pot. I prefer to include the juices as the brine actually adds additionally level of flavor.
  • DO NOT be too salt heavy as far as adding any extra salt cause the dish will be salty enough from the briny olives and capers.
  • If using a crockpot too cook this dish, be sure to sear the beef in a skillet first
  • Dish can also be made in the oven, cooked at 350 degrees covered for about 2 hours.
  • The longer ropa vieja sits, the better it tastes.

Nutrition

Calories: 326kcal | Carbohydrates: 21g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 1912mg | Potassium: 1056mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3500IU | Vitamin C: 80.4mg | Calcium: 147mg | Iron: 6.7mg
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