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Authentic Ropa Vieja Recipe

This authentic Ropa Vieja recipe is guaranteed to become one of your favorites. Tender braised beef soaked in a flavorful tomato based sauce infused with allspice, cloves, and more!
Cuisine Cuban
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 545kcal
Author CookingTheGlobe

Ingredients

For the braised beef:

  • 2 lb (900g) brisket (or flank steak), cut into 4 pieces
  • 1 large carrot, peeled and cut into chunks
  • ½ small red cabbage, quartered
  • 2 sprigs fresh spearmint
  • ½ small bunch fresh flat-leaf parsley, stems removed (a few leaves reserved for garnish)
  • 4 large garlic cloves, peeled and crushed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon whole allspice
  • ½ teaspoon whole cloves
  • 2 dried bay leaves

For the Ropa Vieja:

  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, cleaned and thinly sliced
  • 4 large garlic cloves, peeled
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 large pinch ground cloves
  • ½ teaspoon ground allspice
  • 1 ½ cups canned tomato puree
  • 1 dried bay leaf
  • ¼ cup dry white wine
  • 1 cup roasted red bell peppers, sliced
  • fresh flat-leaf parsley leaves, chopped

Instructions

  • Place all the ingredients for the braised beef in a 4-5 quart (liter) pot with 6 cups of water. Bring to a boil, reduce the heat, and simmer, covered, 1 ½ - 2 hours, until the beef is tender.
  • Remove from the heat and allow the beef to cool in the broth. When cool, remove the beef and shred by hand. Set the shredded beef aside. Also set aside a ½ cup of the broth, reserving the remaining broth for future use.
  • To prepare the ropa vieja, heat the oil in a 10-inch skillet over medium heat. Add the onion and green bell pepper and saute for 6-8 minutes, until the onion is soft.
  • Use a mortar and pestle to mash the garlic, black pepper, salt, cloves and allspice to a paste. Add the paste to the skillet and continue to cook until fragrant, for about 2 additional minutes.
  • Add the tomato puree, reserved broth, bay leaf and wine and return to a simmer.
  • Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
  • Lastly, stir in the sliced roasted red bell peppers. Adjust seasonings to taste. Sprinkle with chopped parsley before serving.

Nutrition

Calories: 545kcal