Cuban Ropa Vieja
A comforting and accessible version of the Cuban classic using a slow-cooker or simple stovetop method with easy-to-find pantry staples.
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
See all 13 ingredients ↓
A comforting and accessible version of the Cuban classic using a slow-cooker or simple stovetop method with easy-to-find pantry staples.
Instructions
- 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.
Ingredients
6
- Meat
- 2 lbs Beef chuck roast-trimmed of excess fat
- 1 tsp Salt
- 1/2 tsp Black pepper
- Vegetables
- 1 large Yellow onion-thinly sliced
- 1 large Green bell pepper-seeded and sliced into strips
- 4 cloves Garlic-minced
- Sauce
- 1 can (15 oz) Tomato sauce
- 1/2 cup Beef broth
- 1 tbsp Ground cumin
- 1 tbsp Dried oregano
- 2 Bay leaves
- Finishing Touches
- 1/2 cup Green olives-pitted and halved
- 1 tbsp White vinegar
Equipment
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Instructions
- 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.
Nutrition per serving
Calories
485
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