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Ultimate Ropa Vieja

Ultimate Ropa Vieja

Ultimate Ropa Vieja is a flavorful Cuban dish that is both satisfying and delicious.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course main dish
Cuisine Cuban
Servings 8 servings
Calories 306 kcal

Equipment

  • Dutch oven

Ingredients
  

Beef

  • 2 pounds chuck ask your butcher to cut it taller than wider for long strands of beef
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 large yellow bell pepper thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 16 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 1 large carrot cut in half
  • 1 large stalk celery cut in half
  • 1 cup green olives rinsed and drained
  • ½ cup roasted red peppers drained
  • ¼ cup pimientos drained
  • 2 tablespoons capers rinsed and drained
  • ⅓ cup chopped fresh parsley

Instructions
 

Cooking Instructions

  • Pat the beef dry and sprinkle with salt and freshly ground black pepper. Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
  • Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
  • Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
  • Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
  • Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
  • Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

Notes

For a variation on traditional beef, you can also use pork or chicken (bone-in/skin-on for the most flavor or boneless breast or thighs). Slow Cooker Instructions: Sear/brown the roast first because this is essential for the best flavor. Likewise follow the instructions to sauté the veggies. Then transfer the ingredients over to the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until the beef is tender. Remove the veggies and bay leaf and follow the instructions in Step 3 to add the final ingredients.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 15gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 78mgSodium: 1026mgPotassium: 1003mgFiber: 4gSugar: 8gVitamin A: 2740IUVitamin C: 39.6mgCalcium: 92mgIron: 5.2mg
Keyword beef stew, Cuban dish, flavorful, Ropa Vieja, traditional recipe
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