Ropa Vieja
A vibrant Cuban braise of tender shredded meat in a rich tomato-based sauce with peppers and onions, served with your choice of protein and starch. The slow-cooked meat becomes melt-in-your-mouth tender while soaking up bold, savory flavors.
Ingredients
Method
Pat the beef chunks dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
In the same pot, add the sliced onions and peppers; sauté until softened and slightly caramelized, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook, stirring, for 1 minute.
Pour in the canned tomatoes (with their liquid), beef broth, cumin, oregano, and bay leaves. Stir to combine.
Return the seared beef to the pot, nestling it into the liquid. Bring to a simmer, then reduce heat to low. Cover and braise for 1.5 to 2 hours, stirring occasionally, until the meat is very tender and shreds easily with a fork.
Using two forks, shred the beef directly in the pot, breaking it into bite-sized pieces. Stir in the lime juice and adjust seasoning with salt and pepper to taste. Remove bay leaves.
Serve the ropa vieja over your choice of white rice, black beans, or plantain, or wrapped in warm tortillas. Ladle generous amounts of the rich sauce over each serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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