Ropa Vieja
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
6
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Calories
416 kcal
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Course
Main Course
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Cuisine
Cuban
Ropa Vieja
Description
The Ropa Vieja recipe begins with browning a well-seasoned chuck roast to develop a flavorful crust. The beef is then slow-cooked in a mixture of sautéed onions and red bell peppers, garlic, and a blend of spices such as sweet and smoked paprika, cumin, and oregano. Crushed tomatoes and beef broth add moisture and depth, while bay leaves enhance the aroma. After baking at a low temperature for three hours, the meat becomes tender enough to shred easily, allowing it to absorb the rich sauce. Finally, green pimiento-stuffed olives and chopped cilantro are added, contributing a subtle tang and freshness that balance the dish.
The resulting dish has a balance of tender meat soaked in a savory and slightly smoky sauce accompanied by the sweetness of bell peppers and the brininess of olives. This flavorful combination makes it suitable for serving over plain rice or alongside beans and plantains, common accompaniments in Cuban cuisine.
For best results, take time to brown the meat at the start to enhance the recipe's flavor. The leftovers keep well refrigerated for up to three days or can be frozen for up to two months, making it convenient for meal planning.
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 paprika sweet
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 28 ounce can crushed tomatoes do not drain
- 1/2 cup beef broth
- 2 bay leaf
- 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.
Notes
- Browning the chuck roast before braising enhances the overall flavor of the dish.
- Ropa Vieja stores well and can be refrigerated for up to 3 days or frozen for up to 2 months without losing quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 713mg | 30% |
| Potassium | 1301mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 62mg | 69% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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