5 from 3 votes
Ropa Vieja Recipe
Ropa Vieja translates to “old clothes.” This Cuban recipe is shredded beef dish that is braised in a tomatoes and spices. Serve it over rice with a side of maduros.
Prep Time
20 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 50 mins
Servings:
6
Calories:
99 kcal
Course:
Dinner
Cuisine:
American, Cuban
Ingredients
For the Braised Beef:
- 2 pounds flank steak cut into 4 chunks, or brisket or top round
- 1 yellow onion peeled and quartered, large
- 1 carrot peeled and cut into 1-inch chunks, large
- 1/2 red cabbage quartered, or purple cabbage; small
- 1/2 flat-leaf Italian parsley small bunch
- 2 mint fresh sprigs
- 4 garlic peeled and crushed, cloves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 2 bay leaves dried
For the Ropa Vieja:
- 1/4 cup olive oil
- 1 yellow onion thinly sliced, large
- 2 bell pepper stemmed, cored, seeded, and thinly sliced, red
- 4 garlic peeled, cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon ground allspice
- 1 pinch cloves ground
- 1 (15-ounce) crushed tomatoes canned
- lime juice from 1
- 1 bay leaf dried
- flat-leaf parsley for garnish, fresh; finely chopped
Instructions
To Make the Braised Beef:
- Place the ingredients for the beef in a Dutch oven with 6 cups of water. Bring to a boil then reduce the heat to maintain a low simmer and cook, covered, until the beef is tender, 1 1/2 to 2 hours. If you’re using top round, it’ll take about 2 1/2 hours to be tender.
- Remove the pot from the heat and allow the beef to cool in the broth, so it will stay moist and juicy. Reserve about 3/4 cups of broth. Drain the beef and transfer to a cutting board. Using two forks, shred the beef apart. Set the shredded beef aside.
Cup of Yum
To Make the Ropa Vieja:
- Heat the olive oil in a Dutch oven (you can use the one you used to cook the beef, no need to rinse it out either). Add the onion and red bell pepper and cook until the onion is soft and translucent, about 2 to 3 minutes. Mix in the minced garlic, salt and spices.
- Add the reserved broth, crushed tomato, lime juice, and bay leaf and return to a simmer. Stir in the shredded beef, reduce the heat to low, and cook, covered, 15 to 20 minutes.
- Give it a taste and adjust the salt according to your liking. Serve over rice and top with a sprinkling of parsley.
Notes
- To Serve:
- Serve this ropa vieja with rice, black beans and maduros (sautéed plantains).
- To Freeze:
- This dish freezes really well. To freeze this ropa vieja, allow it to cool completely to room temperature. Place in a freezer-safe container and freeze up to 3 months.
- Equipment:
- Dutch Oven | Tongs | Rice Cooker |
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
778mg
(32%)
Potassium
113mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1251IU
(25%)
Vitamin C
52mg
(58%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 778mg | 32% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 52mg | 58% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.