Ropa Vieja
Recipe GLPR6d78dbf05e0209
This classic Caribbean shredded beef stew features tender, seasoned beef slowly braised with aromatic vegetables and herbs. The meat becomes melt-in-your-mouth tender and is paired with sautéed bell peppers, garlic, and tomato puree infused with fresh oregano and parsley. A rustic, satisfying main course that reflects traditional Cuban-Caribbean flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 small yellow onions, peeled
2 lb. skirt or flank steak
1 bay leaf
Salt to taste
3 tbsp. olive oil
1 small green bell pepper, cored, seeded, and finely chopped
8 cloves garlic, peeled and minced
1 small mild chile, cored and chopped
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh oregano
1/2 cup tomato puree
Directions
Pat the beef dry with paper towels and season generously with salt on both sides. Heat 1½ tbsp. of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the beef in the pot and sear for 4-5 minutes per side until a golden-brown crust forms. Remove the beef and set aside on a plate.
In the same pot, add the remaining 1½ tbsp. of olive oil over medium heat. Add the two whole peeled onions and the bay leaf. Cook for 2-3 minutes, stirring occasionally. Return the seared beef to the pot, nestling it among the onions.
Add just enough water to the pot to reach halfway up the sides of the beef. Bring the liquid to a simmer, then reduce heat to low. Cover the pot and braise the beef for 1½ to 2 hours, until the meat is extremely tender and shreds easily with a fork. Turn the beef over halfway through cooking.
Remove the beef from the pot and place it on a cutting board. Once cooled slightly, use two forks to shred the meat into bite-sized pieces. Discard any excess fat. Strain the braising liquid, discarding the onions and bay leaf, and reserve about 1 cup of the liquid.
Heat 3 tbsp. of olive oil in a large skillet over medium heat. Add the minced garlic and chopped mild chile, stirring constantly for about 1 minute until fragrant. Do not let the garlic brown.
Add the finely chopped green bell pepper to the skillet and sauté for 3-4 minutes, stirring frequently, until it begins to soften. Stir in the tomato puree and cook for 2 minutes, breaking up any lumps.
Add the shredded beef and the reserved braising liquid to the skillet. Stir in the chopped fresh oregano and fresh parsley. Simmer over medium heat for 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt as needed. The dish should have a saucy consistency with tender, well-seasoned shredded beef.
Divide the ropa vieja among four serving bowls or plates and serve hot.
