Shredded Beef Cuban Style (Ropa Vieja)

Ropa vieja is a popular Cuban dish, a kind of thick meat stew that is traditionally served with boiled rice. The most suitable cuts of meat for preparation are those that fall apart into fibers during long cooking: ribs, shoulder, chuck, and flank. Cheaper cuts of meat, in other words. And to make it even more delicious, the dish also includes fresh, roasted, and dried peppers, numerous spices, and green olives. An excellent choice for a slightly different Sunday lunch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 270 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Oil, vegetable oil, canola

  • 1 kg Meat, beef, side

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 4 pods Garlic, fresh

  • 2 teaspoons Spices, oregano, dried

  • 2 teaspoons Spices, cumin, seeds

  • 2 teaspoons Spices, paprika

  • 1 teaspoon Spices, paprika

  • pieces Spices, cinnamon, ground

  • pieces Salt, table

  • pieces Salt, table

  • 120 ml Alcohol, Wine, White

  • 240 ml Soup base, beef, cube

  • 450 g Tomato, pieces - can

  • 3 spoons Tomato, concentrate

  • 2 piece Spices, bay (leaves)

  • 1 piece Carrot, fresh

  • 1 piece Green, raw

  • 1 cup Olives, green, in brine

  • pieces Bell pepper, serrano, fresh

  • 0.25 bouquet Parsley, fresh

Steps

  1. Peel the onion and wash the bell pepper. Halve the onion and slice it thinly. Also halve the bell pepper and clean it (remove the stems and seeds). Slice it thinly.

  2. Rinse the meat under running water, dry it well with paper towels, and season it with salt and freshly ground pepper.

  3. Place a large pot on the stove and heat the oil in it, then sear the meat on all sides. Remove the meat from the pot and keep it warm on a plate. Add the chopped vegetables to the pot. Cook them slowly, stirring occasionally, for 15 to 20 minutes until they soften and caramelize.

  4. Peel and finely chop the garlic. Add it to the pot with the vegetables along with the spices. Cook while stirring for 1 minute, then pour in the wine. Use a spatula to scrape the bottom and sides of the pot to release all the caramelized bits that formed during cooking. Once some of the wine has evaporated, add the broth, tomato, and bay leaves. Mix everything well and cook over medium heat for 5 minutes.

  5. Clean, wash, and halve the celery and carrot. Add the chopped vegetables along with the seared piece of meat to the pot. Bring to a boil, then reduce the heat, cover the pot, and let it simmer gently for 3 to 4 hours—until the meat is so tender it easily falls apart.

  6. Remove the meat from the pot and shred it with a fork. Rinse the olives under running water, drain well, and slice them into rings. Drain the roasted peppers well and slice them into strips. Remove the celery and carrot from the pot and add the shredded meat, olives, and peppers to the pot. Cook the dish uncovered for about 30 minutes until it thickens nicely. Season further if needed.

  7. Rinse the parsley under running water, shake it dry, and chop it coarsely. Stir it into the prepared dish right at the end of cooking. Serve with boiled rice.

Nutrition Information (Per 100g)

  • Calories: 83.47 kcal
  • Fat: 1.54 g
    • Saturated Fat: 0.47 g
  • Carbohydrates: 4.52 g
    • Sugars: 0.89 g
  • Protein: 10.29 g
  • Fiber: 0.84 g