CubanMainGluten-Free

Ropa Vieja

Prep
20 minutes
Cook
145 minutes
Total
165 minutes
Serves
6
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Ingredients

Units
  • 3 pounds (1.4 kg) beef chuck roast or brisket, in one piece
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion (12 ⅓ oz), sliced into thick rings
  • 6 garlic cloves (1.1 oz), minced
  • 2 red bell peppers (14 ⅛ oz), cut into strips
  • 2 yellow bell peppers (14 ⅛ oz), cut into strips
  • 1 can (28 ounces / 800 g) crushed tomatoes
  • 1/2 cup (120 ml) beef broth
  • 1/4 cup (60 ml) dry white wine or additional broth
  • 1/4 cup (60 g) pimento-stuffed green olives, halved
  • 2 tablespoons (30 g) capers, drained
  • 1 tablespoon (15 g) tomato paste
  • 2 teaspoons (10 g) ground cumin
  • 1 teaspoon (5 g) dried oregano
  • 1/2 teaspoon (3 g) ground black pepper
  • 1/2 teaspoon (3 g) salt, plus more to taste
  • 1 bay leaf

Instructions

  1. 1

    Season the beef chuck roast generously on all sides with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes. Sear the beef on all sides for 3-4 minutes per side until deep brown, then remove and set aside.

  2. 2

    In the same pot, add the sliced onion and cook over medium heat for 3-4 minutes until softened and fragrant, stirring occasionally. Add the minced garlic and tomato paste, cooking for 1 minute more until the garlic becomes fragrant.

  3. 3

    Stir in the ground cumin and dried oregano, cooking for 30 seconds to bloom the spices and release their flavors. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.

  4. 4

    Return the seared beef to the pot and add the crushed tomatoes, beef broth, bay leaf, and black pepper. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 2 to 2.5 hours, turning the meat every 45 minutes, until the beef is extremely tender and shreds easily with a fork.

  5. 5

    Remove the cooked beef from the pot and place on a cutting board. Using two forks, shred the meat into thin, bite-sized pieces, discarding any excess fat. Return the shredded beef to the sauce.

  6. 6

    Add the bell pepper strips to the pot and stir well to combine. Increase heat to medium-low and simmer uncovered for 15-20 minutes until the peppers are tender but still have a slight bite, and the sauce has reduced slightly and thickened.

  7. 7

    Stir in the pimento-stuffed olives and capers during the last 5 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf before serving.