One of my absolute favorite Cuban dishes to make is Ropa Vieja. I previously made a Turkey Ropa Vieja but this time I wanted to make the Beef version.
Ropa Vieja has been a Cuban dish since the late 1850s. My good friend from Cuba tells me it appears on the menu of almost every restaurant in Cuba.
Ropa Vieja means "Old Clothes" in Spanish. But like I've said before, this Cuban dish tastes much better than "Old Clothes".
There are many different ways to make Ropa Vieja but I am trying to make this recipe as authentic as I can. If you are going to make Ropa Vieja you might as well make it like it's supposed to.
🥃 Alcohol Warning
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
💭 Ingredient Substitution
You can also use flank steak or skirt steak instead of the chuck roast. Use what you have on hand. I usually have a chuck roast in the freezer so that is what I use for this recipe.
Additionally, you can use any kind of onion you have on hand but I would stick with either a yellow onion or a sweet onion. While this recipe calls for very little hot sauce (⅛ teaspoon), you can leave it out completely if you want.
You can use whatever brand hot sauce you want, Tabasco or Frank's Hot Sauce or any other chili pepper sauce you want. Again this is optional if you don't want to add a little heat to this delicious dish.
While you can serve this meat on its own, it is typically served with a side of rice. If you are going to make rice a perfect time would be during the last step when you are simmering the beef in the tomato sauce.
For more great recipes with Chuck Roast, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Cuban Beef Ropa Vieja recipe (see recipe card for quantities): Chuck Roast (or flank steak or skirt steak), Kosher Salt, Ground Black Pepper, Olive Oil, Yellow Onion, Green Bell Pepper, Garlic Cloves, Bay Leaves, Water, Red Bell Pepper, Tomato Sauce, Dry White Wine, Dried Oregano, Paprika, Ground Cumin, Spanish Green Olives, Fresh Parsley and Hot Sauce.
🥣 How to make Cuban Beef Ropa Vieja
MAKE THE BRAISED BEEF
Season the chuck roast with salt and pepper.
In a large Dutch oven, heat the oil over medium-high heat. Sear the beef for 3 to 4 minutes per side until golden brown.
Reduce the heat to low and add the onion, bell pepper, garlic, bay leaves, and water to the pan to surround the beef but not completely submerge it.
Cover the pot and simmer for 2 ½ hours, or until the beef is fork-tender. Flip the beef at the 1-hour mark adding more water if needed.
Remove the beef, and discard the remaining ingredients reserving ¾ cup of the broth. Once the beef is cool enough to handle, use two forks to shred the meat. Set aside.
MAKE THE SAUCE
In the same pot used to cook the beef, heat the oil over medium heat. Add the onion and bell pepper and sauté for 3 to 4 minutes until tender. Add the garlic and sauté for 30 seconds.
Return the shredded beef to the pot.
Pour in the tomato sauce, white wine, and the reserved broth. Add the oregano, paprika, cumin, salt, and pepper. Lower the heat to low and cook, covered, for 15 or 20 minutes, stirring occasionally.
Fold in the olives, parsley, and Hot Sauce.
Cuban Beef Ropa Vieja
Equipment
- Dutch Oven
Ingredients
FOR THE BEEF
- 2 lbs Chuck Roast, flank steak, or skirt steak
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoon Olive Oil
- 1 Yellow Onion, halved
- 1 Green Bell Pepper, quartered
- 4 Garlic Cloves, smashed
- 2 Bay Leaves
- 3 to 4 cups Water
FOR THE SAUCE
- 2 tablespoon Olive Oil
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, chopped
- 4 Garlic Cloves, minced
- 15 oz Tomato Sauce
- ½ cup Dry White Wine
- 1 tablespoon Dried Oregano
- 1 tablespoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- ½ cup Spanish Green Olives, sliced
- 2 tablespoon Fresh Parsley, chopped
- ⅛ teaspoon Hot Sauce, or to taste
Instructions
MAKE THE BRAISED BEEF
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the oil over medium-high heat. Sear the beef for 3 to 4 minutes per side until golden brown.
- Reduce the heat to low and add the onion, bell pepper, garlic, bay leaves, and water to the pan to surround the beef but not completely submerge it.
- Cover the pot and simmer for 2 ½ hours, or until the beef is fork-tender. Flip the beef at the 1 hour mark adding more water if needed.
- Remove the beef, and discard the remaining ingredients reserving ¾ cup of the broth. Once the beef is cool enough to handle, use two forks to shred the meat. Set aside.
MAKE THE SAUCE
- In the same pot used to cook the beef, heat the oil over medium heat. Add the onion and bell pepper and sauté for 3 to 4 minutes until tender. Add the garlic and sauté for 30 seconds.
- Return the shredded beef to the pot.
- Pour in the tomato sauce, white wine, and the reserved broth. Add the oregano, paprika, cumin, salt, and pepper. Lower the heat to low and cook, covered, for 15 or 20 minutes, stirring occasionally.
- Fold in the olives, parsley, and Tabasco.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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