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

1 lbs Wagyu beef flank steak
1 tbsp Beef tallow
1 large Shallots
1 Red bell peppers
0.5 Poblano pepper
4 cloves Confit garlic
¼ cup Amontillado Sherry
½ cup Veal demi-glace or concentrated bone broth
¼ cup San Marzano tomato purée
½ tsp Pimentón de la Vera (Smoked Spanish Paprika)
1.5 Fresh bay leaves
¼ cup Castelvetrano olives
½ tbsp Aged sherry vinegar
1 tbsp Micro-cilantro

Equipment

Instructions

🎙️ Cook with voice coach

1. Season the Wagyu beef flank steak generously with sea salt.
2. Heat beef tallow in a heavy copper or cast iron pot over medium-high heat. Sear the Wagyu flank steak until a deep, even crust forms on all sides. Remove the steak and set aside.
3. Reduce heat to medium. Add finely sliced shallots to the rendered fat and sauté until softened and golden brown, about 5-7 minutes.
4. Stir in the charred, peeled, and julienned red bell peppers and poblano pepper, along with the confit garlic paste. Cook for 2 minutes until fragrant.
5. Pour in the Amontillado Sherry to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 5-7 minutes.
6. Incorporate the veal demi-glace, San Marzano tomato purée, Pimentón de la Vera, and fresh bay leaves. Stir to combine.
7. Return the seared Wagyu beef flank steak to the pot, ensuring it is partially submerged in the liquid. If needed, add a splash more broth or water.
8. Cover the pot tightly and transfer to a preheated oven at 300°F (150°C). Braise for 3.5 to 4 hours, or until the beef is incredibly tender and easily shreds.
9. Carefully remove the braised beef from the pot and place it on a cutting board. Using two forks or your hands, shred the beef into delicate ribbons.
10. Strain the remaining braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids.
11. Place the saucepan over high heat and reduce the strained liquid until it reaches a thick, glaze-like consistency, about 10-15 minutes. Watch carefully to prevent burning.
12. Fold the shredded Wagyu beef back into this concentrated sauce, ensuring it is well coated.
13. Stir in the pitted and torn Castelvetrano olives and the aged sherry vinegar. Taste and adjust seasoning if necessary.
14. Serve immediately, garnished with micro-cilantro.