Puerto Rican-Style Ropa Vieja

Name: Puerto Rican-Style Ropa Vieja
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 to 8 servings
Ingredients: 1 large (9 oz) yellow onion; 6 garlic cloves; 2 medium (13 oz) green bell peppers; One (14 1/2-ounce) can diced tomatoes with their juice; 1/4 cup yellow mustard; 1/3 cup raisins; 1/2 cup pimento-stuffed green olives; One (2- to 3-pound) boneless chuck roast; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons ground cumin; cilantro

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5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6 to 8 servings
Calories
424 kcal
Course
Main Course
Cuisine
Puerto Rican

Puerto Rican-Style Ropa Vieja

Iris Warren

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This Puerto Rican-style ropa vieja is made by slowly braising beef chuck roast in a fragrant sauce of onions, peppers, tomatoes, olives, and raisins until meltingly tender.

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Ingredients

Servings

1 large (9 oz) yellow onion thinly sliced into half-moons
6 garlic cloves peeled and crushed
2 medium (13 oz) green bell peppers stemmed, seeded, and thinly sliced
One (14 1/2-ounce) can diced tomatoes with their juice
1/4 cup yellow mustard
1/3 cup raisins preferably golden
1/2 cup pimento-stuffed green olives cut in half if large, plus 3 tablespoons olive brine for finishing the dish
One (2- to 3-pound) boneless chuck roast trimmed of any large pieces of fat or gristle, cut into 3 even pieces
2 teaspoons kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
cilantro for serving (optional)

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Instructions

Preheat the oven to 300ºF (150ºC).
In a large, heavy, ovenproof pot, such as a Dutch oven, stir together the onion, garlic, bell peppers, diced tomatoes with their juice, mustard, raisins, and olives (hang onto that liquid from the olies for later).
Sprinkle the chuck roast all over with the salt, pepper, and cumin. Nestle the pieces into the mixture in the pot. Cover the pot tightly with a lid or aluminum foil.
Roast the beef until it’s incredibly tender and shreds easily when you poke at it with tongs or a couple of forks, 3 to 3 1/2 hours.
Add the olive liquid to the pot and use those tongs or forks to shred the beef directly in the pot (discard any large pieces of fat as you work).
Stir the beef and juices together to combine. Taste and, if desired, add more salt. Serve warm with cilantro, if desired. (It’s honestly better the longer it sits. You can refrigerate it for up to a week and warm it up in a saucepan over low heat, splashing in a little water or stock if it needs some moisture. You can also freeze it for up to 3 months.)

Nutrition Information

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Serving 1portion Calories 424kcal (21%) Carbohydrates 16g (5%) Protein 39g (78%) Fat 24g (37%) Saturated Fat 10g (50%) Monounsaturated Fat 13g Trans Fat 1g Cholesterol 130mg (43%) Sodium 1322mg (55%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 424 kcal

% Daily Value*

Serving	1portion
Calories	424kcal	21%
Carbohydrates	16g	5%
Protein	39g	78%
Fat	24g	37%
Saturated Fat	10g	50%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	130mg	43%
Sodium	1322mg	55%
Fiber	3g	12%
Sugar	4g	8%