Ropa Vieja

Name: Ropa Vieja
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 people
Ingredients: 2 tablespoon olive oil; 1.5 kg rump; 1 large white onion, sliced; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 tablespoon oregano; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 tsp black pepper; 1/2 teaspoon turmeric; salt to taste; 1 can diced tomatoes; 1 cup water; 2 tablespoon soy sauce; 2 bay leaves; 1 lime juiced; 1/2 cup green olives

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Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
6 people
Calories
464 kcal
Course
Main Course
Cuisine
South American

Ropa Vieja

Gavin Ward

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Ropa Vieja is a stew consisting of shredded beef in a tomato sauce base with plenty of vegetables like bell peppers, olives, and onions. It’s rich and full of flavor, and wonderfully tender when made in a slow cooker.

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Ingredients

Servings

2 tablespoon olive oil
1.5 kg rump
1 large white onion, sliced
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon turmeric
salt to taste
1 can diced tomatoes
1 cup water
2 tablespoon soy sauce
2 bay leaves
1 lime juiced
1/2 cup green olives

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Instructions

Season the rump all over with salt and pepper.
Heat the olive oil in a large saucepan over medium high heat. Once hot, add the roast to the pan and sear on all sides until browned. Remove from pan.
Add the sliced onions, and cook for a few minutes until softened. Add the garlic and the assorted bell peppers. Stir, and continue cooking for 2-3 minutes.
Add the oregano, cumin, paprika, black pepper, turmeric and salt. Stir to coat the vegetables in the spice mixture, and cook for 1 minute or so until spices turn fragrant.
Add the diced tomato, water, and soy sauce. Bring to a boil, then pour this into mixture into the slow cooker over the roast. Add the bay leaves , nestled among the mixture.
Cover slow cooker and cook on low heat for 8-10 hours or until beef is very tender and easily shredded. Stir in the olives and lime juice,