Ultimate Ropa Vieja (National Dish of Cuba) - The Daring Gourmet

Name: Ultimate Ropa Vieja (National Dish of Cuba) - The Daring Gourmet
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Cuban, Latin American
Ingredients: 2 pounds chuck ask your butcher to cut it taller than wider so you get long strands of beef along the grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend chuck over flank); 1 large yellow onion thinly sliced; 1 of each large green red and 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; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 1 cup chicken broth; 1 16 ounce can crushed tomatoes; 1 6 ounce can tomato paste; 2 bay leaves; 1 large carrot cut in half; 1 large stalk celery cut in half; 1 cup green olives , rinsed and drained (you can slice them if you prefer); 1/2 cup roasted red peppers drained; 1/4 cup pimientos drained; 2 tablespoons capers rinsed and drained; 1/3 cup chopped fresh parsley

7 steps

Prep:15minCook:4h 30min

Updated at: Thu, 17 Aug 2023 01:07:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories346.7 kcal (17%)

Total Fat20.8 g (30%)

Carbs16.7 g (6%)

Sugars8 g (9%)

Protein22.2 g (44%)

Sodium965.6 mg (48%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 poundschuck

cut it taller than wider so you get long strands of beef along the grain, you can use flank steak, see discussion in this post about cuts of beef and why we recommend chuck over flank

1yellow onion

large, thinly sliced

1green bell pepper

of each, large, thinly sliced

2 teaspoonsdried oregano

2 teaspoonsground cumin

2 teaspoonssweet paprika

1 teaspoonsmoked paprika

⅛ teaspoonground allspice

⅛ teaspoonground cloves

2 teaspoonskosher salt

½ teaspoonfreshly ground black pepper

½ cupdry white wine

1 cupchicken broth

1 x 16 ouncecan crushed tomatoes

1 x 6 ouncecan tomato paste

1 cupgreen olives

rinsed and drained, you can slice them if you prefer

½ cuproasted red peppers

drained

¼ cuppimientos

drained

2 tablespoonscapers

rinsed and drained

⅓ cupfresh parsley

chopped

Instructions

Step 1

Pat the beef dry and sprinkle with salt and freshly ground black pepper.

Step 2

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.)

Step 3

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).

Step 4

Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.

Step 5

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.

Step 6

Transfer the beef to a plate and shred it. Return the shredded beef to the pot.

Step 7

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.

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