Name: Cuban Ropa Vieja (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lbs Beef chuck roast-trimmed of excess fat; 1 tsp Salt; 1/2 tsp Black pepper; 1 large Yellow onion-thinly sliced; 1 large Green bell pepper-seeded and sliced into strips; 4 cloves Garlic-minced; 1 can (15 oz) Tomato sauce; 1/2 cup Beef broth; 1 tbsp Ground cumin; 1 tbsp Dried oregano; 2 Bay leaves; 1/2 cup Green olives-pitted and halved; 1 tbsp White vinegar

Recipe tier

Meat
2 lbs 907 g Beef chuck roast-trimmed of excess fat
1 tsp 5 g Salt
1/2 tsp 2 g Black pepper
Vegetables
1 large 1 large Yellow onion-thinly sliced
1 large 1 large Green bell pepper-seeded and sliced into strips
4 cloves 4 cloves Garlic-minced
Sauce
1 can (15 oz) 425 g Tomato sauce
1/2 cup 118 mL Beef broth
1 tbsp 6 g Ground cumin
1 tbsp 2 g Dried oregano
2 2 Bay leaves
Finishing Touches
1/2 cup 70 g Green olives-pitted and halved
1 tbsp 15 mL White vinegar

Equipment

Instructions

🎙️ Cook with voice coach

Season the Meat ingredients with salt and pepper on all sides.
In a large pot or Dutch oven over medium-high heat, sear the beef until browned on all sides. Remove the meat and set aside.
Add the Vegetables ingredients (onion, green pepper, and garlic) to the same pot and sauté until softened, about 5 minutes.
Stir in all Sauce ingredients, ensuring the cumin and oregano are well distributed. Return the beef to the pot.
Cover and simmer on low heat for 3 to 4 hours, or until the beef is tender and shreds easily with a fork.
Once tender, remove the beef to a cutting board and shred into thin strips. Discard the bay leaves from the sauce.
Return the shredded beef to the pot and add the Finishing Touches ingredients (olives and vinegar).
Stir well and cook for an additional 10 minutes to allow the flavors to meld before serving.