Ropa Vieja

This ropa vieja recipe is a traditional dish of beef roast that's simmered with tomatoes and seasonings until tender, then shredded and served with olives. A classic dinner that always gets rave reviews!

Course Main

Cuisine Cuban

Prep Time 30

Cook Time 3 30

Total Time 4

Servings

Calories 416kcal

Author Sara Welch

Ingredients

1 tablespoon olive oil
3 pounds chuck roast can also use flank steak
2 teaspoons kosher salt or more to taste
1 teaspoon black pepper
3/4 cup onion thinly sliced
1 1/2 cups red bell pepper cored, seeded and sliced
1 tablespoon garlic minced
1/2 cup white wine
1 1/2 teaspoons sweet paprika
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
28 ounce can crushed tomatoes do not drain
1/2 cup beef broth
2 bay leaves
3/4 cup green pimiento stuffed olives whole or sliced
2 tablespoons cilantro chopped

Instructions

Preheat the oven to 300 degrees F. Heat the oil in a large deep pot over medium heat.
Season the meat all over with the salt and pepper.
Add the meat to the pot, then cook for 4-5 minutes per side or until golden brown.
Remove the meat from the pot.
Place the onions and bell pepper in the pot. Cook for 6-8 minutes or until vegetables are tender.
Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half.
Add the two types of paprika, cumin, oregano, tomatoes, beef broth and bay leaves to the pot. Stir to combine.
Place the meat back into the pot. Cover and put the pot in the oven.
Bake for 3 hours or until meat is tender.
Uncover the pot, then skim off any excess grease. Shred the meat into long pieces using two forks.
Stir in the olives. Season with additional salt if desired. Sprinkle with cilantro, then serve.

Video

Notes

I recommend taking the extra few minutes to brown your meat. It adds so much more flavor to the dish.
Ropa vieja will stay fresh in the refrigerator for up to 3 days and will last for 2 months in the freezer.

Nutrition