Savory Cuban Ropa Vieja
Indulge in the rich, tender flavors of Cuban cuisine with this mouthwatering Ropa Vieja recipe. This classic dish features succulent shreds of beef simmered in a zesty tomato sauce, enhanced by aromatic vegetables and spices. Ideal for family gatherings or special occasions, serve it over a fluffy bed of rice to fully enjoy the tantalizing sauce. With simple ingredients and a hands-on approach, this savory dish promises to become a beloved favorite in your household.
N/A
Servings
500
Calories
17
Ingredients
Ingredients
Chuck roast or Arm roast
4 lbs (well marbled)
Salt
to taste
Pepper
to taste
Flour
for dusting
Olive oil
for browning
Water
as needed
Green pepper
1 (chunked)
Onion
1 (sliced)
Garlic cloves
5 (chopped)
White onions
2 cups (chopped)
Garlic cloves
4 (mashed with 1 teaspoon salt)
Green peppers
2 cups (chopped)
Tomato paste
4 ounces
Crushed tomatoes
1 (32 ounce) can
Ground cumin
2 tablespoons
Red wine
1 cup
Bay leaf
1
Instructions
1
Do not trim excess fat from the meat; it helps to keep the beef moist and flavorful during cooking.
2
Generously season the chuck or arm roast with salt and pepper, then dust lightly with flour for a better sear.
3
In a large Dutch oven, heat olive oil over medium-high heat. Brown the meat on all sides to develop flavor, about 5-7 minutes per side.
4
Once browned, add enough water to the pot to surround the meat but do not fully submerge it.
5
Introduce the chunked green pepper, sliced onion, and chopped garlic to the pot, stirring gently.
6
Cover and let simmer on low heat for approximately 2 hours, or until the meat is fork-tender. Keep an eye on the water level, adding more if necessary to prevent burning.
7
Once cooked, remove the pot from heat and allow the meat to cool slightly before discarding the vegetables and shredding the beef with a fork.
8
In the same Dutch oven, add a bit more olive oil if needed and sauté the chopped onions, garlic, and green pepper over medium heat until softened, about 5-7 minutes.
9
Stir in tomato paste, crushed tomatoes, and ground cumin. Pour in the red wine and add the bay leaf. Season with additional salt and pepper to taste.
10
Return the shredded beef to the pot and mix well. Cover and let it simmer on low for an additional 30 minutes, stirring occasionally to blend the flavors.
11
Remove the bay leaf before serving. Delightfully serve the Ropa Vieja hot over a bed of cooked rice, garnished with fresh herbs if desired.
Nutrition Information
25g
Fat
31g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cuban Ropa Vieja?
Ropa Vieja is a classic Cuban dish consisting of succulent shreds of beef simmered in a zesty tomato sauce with aromatic vegetables and spices.
What cut of meat should I use for Ropa Vieja?
This recipe recommends using 4 lbs of well-marbled chuck roast or arm roast for the best results.
Should I trim the fat off the beef before cooking?
No, do not trim the excess fat from the meat; it helps keep the beef moist and adds flavor during the long cooking process.
Why should I dust the meat with flour?
Dusting the seasoned beef lightly with flour helps to develop a better sear and richer flavor during the browning process.
How long should I brown the beef?
Brown the meat in a Dutch oven over medium-high heat for approximately 5 to 7 minutes per side.
How much water do I add to the pot for the initial simmer?
Add enough water to surround the meat, but do not fully submerge it.
Which vegetables are added during the first cooking stage?
A chunked green pepper, a sliced onion, and five chopped garlic cloves are added to the pot for the initial two-hour simmer.
How long does the beef need to simmer to become tender?
The meat should simmer on low heat for approximately 2 hours, or until it is fork-tender.
What should I do if the water level drops during simmering?
Keep an eye on the water level and add more if necessary to prevent the meat or vegetables from burning.
What do I do with the vegetables used in the first simmer?
After the meat is cooked and cooled slightly, you should discard the vegetables used in the initial simmer before shredding the beef.
How do I shred the beef?
Once the meat has cooled slightly, use a fork to pull the beef apart into tender shreds.
What ingredients are used for the second sauté stage?
The second stage uses 2 cups of chopped white onions, 4 mashed garlic cloves, and 2 cups of chopped green peppers.
How long should I sauté the fresh vegetables?
Sauté the chopped onions, garlic, and peppers in olive oil for 5 to 7 minutes until they are softened.
What kind of tomatoes are used in the sauce?
The sauce is made using 4 ounces of tomato paste and one 32-ounce can of crushed tomatoes.
What is the main spice used in this Ropa Vieja recipe?
Ground cumin is the primary spice, with 2 tablespoons used to flavor the sauce.
Do I need to add alcohol to the recipe?
Yes, the recipe calls for 1 cup of red wine to enhance the depth of the tomato sauce.
When do I add the bay leaf?
The bay leaf is added to the Dutch oven along with the tomato paste, crushed tomatoes, cumin, and red wine.
How long is the final simmering process?
After returning the shredded beef to the pot, cover and let it simmer on low for an additional 30 minutes.
Should I leave the bay leaf in when serving?
No, you should remove the bay leaf before serving the dish.
What is the best way to serve Ropa Vieja?
It is traditionally served hot over a fluffy bed of cooked rice, which helps soak up the tantalizing sauce.
Can I garnish the finished dish?
Yes, you can garnish the Ropa Vieja with fresh herbs if desired for extra color and flavor.
How many calories are in a serving of this Ropa Vieja?
Each serving contains approximately 500 calories.
What is the protein content of this recipe?
This dish provides 30 grams of protein per serving.
How much fat is in this dish?
There are 25 grams of fat per serving in this recipe.
What is the carbohydrate count?
There are 31 grams of carbohydrates per serving.
Is this recipe suitable for family gatherings?
Yes, its rich flavor and heartiness make it ideal for family gatherings or special occasions.
How many ingredients are required for this recipe?
The recipe requires a total of 17 ingredients including spices and pantry staples.
What type of cuisine does Ropa Vieja belong to?
Ropa Vieja is a classic dish from Cuban and Latin American cuisine.
Can I use garlic powder instead of fresh garlic?
While the recipe calls for fresh chopped and mashed garlic for the best aroma, you could substitute powder in a pinch, though the flavor profile may change.
How many garlic cloves are used in total?
A total of 9 garlic cloves are used: 5 chopped for the initial simmer and 4 mashed for the sauce.