Ultimate Ropa Vieja
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 45 mins
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Servings
8 servings
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Calories
306 kcal
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Course
Main Course
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Cuisine
Cuban
Ultimate Ropa Vieja
Description
This Ropa Vieja recipe begins with seasoning chuck beef and browning it in a Dutch oven to develop deep flavor through the fond left in the pot. Sautéed onions and sliced peppers caramelize adding sweetness and texture. Garlic, oregano, cumin, sweet and smoked paprika, and subtle warm spices like allspice and cloves build a layered savory profile. White wine deglazes the pan unlocking browned bits for richness, followed by a simmer of chicken broth, crushed tomatoes, and tomato paste to create a thick sauce. Bay leaves and large pieces of carrots and celery infuse aromatic depth during the extended 3-4 hours of low simmering until beef is fork tender.
Once cooked, the beef is shredded and returned to the sauce along with olives, roasted red peppers, pimientos, capers, and fresh parsley, contributing brightness, salinity, and complexity. The end result is a well-balanced stew with tender shredded beef strands coated in a vibrant and flavorful sauce. This dish works as a satisfying main served with rice or bread to absorb the sauce.
A variation suggested is substituting pork or chicken for the beef, bone-in or boneless, which can be used in a similar process to alter flavor and texture.
Ingredients
- 2 pounds chuck ask your butcher to cut it taller than wider so you get long strands of beef along the grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend chuck over flank)
- 1 yellow onion thinly sliced, large
- 1 of each large green red and yellow bell pepper, thinly sliced
- 4 cloves garlic minced
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 2 teaspoons paprika sweet
- 1 teaspoon smoked paprika
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cloves ground
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup white wine dry
- 1 cup chicken broth
- 16 ounce crushed tomatoes canned
- 6 ounce tomato paste canned
- 2 bay leaf
- 1 carrot cut in half, large
- 1 celery cut in half, large stalk
- 1 cup green olives , rinsed and drained (you can slice them if you prefer)
- 1/2 cup red bell pepper drained, roasted
- 1/4 cup pimientos , drained
- 2 tablespoons capers , rinsed and drained
- 1/3 cup parsley chopped, fresh
Instructions
- Pat the beef dry and sprinkle with salt and freshly ground black pepper.
- Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
- Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
- Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
- Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
- Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
- Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Notes
- Chuck beef cut taller than wider creates longer shredded strands preferred for this dish.
- Flank steak can be used but chuck is recommended for better texture and flavor development.
- Alternative proteins like pork or chicken (bone-in or boneless) can be used for variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 1026mg | 43% |
| Potassium | 1003mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2740IU | 55% |
| Vitamin C | 39.6mg | 44% |
| Calcium | 92mg | 9% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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