Print

Cuban Ropa Vieja

Cuban Ropa Vieja
Print Recipe

Cuban Ropa Vieja is a vibrant and comforting Cuban classic featuring tender shredded beef simmered in a rich tomato-based sauce with aromatic spices, vegetables, and green olives. This dish offers authentic Cuban flavors, perfect tenderness through slow cooking, and versatile serving options for a warm, hearty meal.

Ingredients

Scale

Beef

  • 2 to 3 pounds flank steak or chuck roast, trimmed

Vegetables

  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 4 cloves garlic, minced

Sauce

  • 1 can (15 oz) tomato sauce or 16 oz crushed tomatoes
  • 1/2 cup green olives, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup white wine or beef broth

Others

  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preparing the Beef: Season the flank steak or chuck roast generously with salt and pepper. Heat olive oil in a large pan over medium-high heat and sear the beef until browned on all sides to lock in juices and develop flavor.
  2. Sautéing the Vegetables: Remove the beef from the pan and add sliced onions, bell peppers, and minced garlic. Sauté in the residual oil until softened and fragrant, creating an aromatic base for the sauce.
  3. Building the Sauce: Stir in tomato sauce or crushed tomatoes, sliced green olives, cumin, oregano, and bay leaves. Pour in white wine or beef broth to deglaze the pan, loosening browned bits and blending flavors together.
  4. Slow Cooking the Beef: Return the seared beef to the pan or transfer the mixture to a slow cooker. Cover and cook on low heat for about 3 hours (or 6-8 hours in a slow cooker) until the beef is tender and easily shreds with a fork.
  5. Shredding and Simmering: Shred the fully cooked beef directly in the sauce using two forks. Simmer the shredded beef for an additional 15-20 minutes to allow flavors to meld and the meat to absorb the sauce thoroughly.

Notes

  • Use quality cuts such as flank steak or chuck roast for optimal shredding texture and flavor.
  • Don’t skip the browning step; it adds depth and richness to the final dish.
  • Cook low and slow for tender beef—patience is key.
  • Use fresh bell peppers and garlic for vibrant color and taste.
  • If the tomato sauce is too acidic, add a pinch of sugar to balance the flavor.
  • Allow the dish to rest a few minutes before serving to let flavors marry fully.

Nutrition

Keywords: Cuban Ropa Vieja, shredded beef, Cuban cuisine, slow cooked beef, tomato sauce, traditional Cuban dish

Find it online: https://mealsbylina.com/cuban-ropa-vieja/