Dairy-Free Ropa Vieja
Savor the rich, bold flavors of Dairy-Free Ropa Vieja, a Cuban-inspired dish that’s hearty, wholesome, and completely free of dairy. This recipe features tender, slow-cooked beef brisket simmered in a luscious tomato-based sauce infused with aromatic spices like cumin, oregano, and bay leaves. Bell peppers, onions, and garlic create a vibrant base, while pimento-stuffed green olives add a tangy burst of flavor. Perfect for meal prepping or family dinners, this classic comfort dish is simmered to perfection for three hours, resulting in fork-tender beef that practically melts in your mouth. Garnished with fresh cilantro, it pairs beautifully with rice, black beans, or fried plantains. Dairy-free and bursting with authentic Cuban flavors, this Ropa Vieja recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 tablespoons extra virgin olive oil
- 1 large white onion
- 1 large green bell pepper
- 1 large red bell pepper
- 4 cloves garlic cloves
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup dry white wine
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green olives stuffed with pimentos
- 2 tablespoons fresh cilantro
Instructions
Begin by patting the beef brisket dry with paper towels. Season the brisket with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil over medium-high heat in a large heavy pot or Dutch oven. Sear the brisket on all sides until it is deeply browned, about 4-5 minutes per side. Remove the brisket from the pot and set it aside.
While the meat is browning, slice the onion, green bell pepper, and red bell pepper into thin strips. Mince the garlic cloves.
Reduce the heat to medium, and in the same pot, add the sliced onion. Sauté for about 4 minutes until it starts to soften. Add the bell peppers and garlic, and continue to cook for another 5 minutes until the vegetables are softened.
Stir in the crushed tomatoes, tomato paste, dry white wine, and beef broth. Scrape any browned bits from the bottom of the pot to enhance the flavor.
Add the cumin, oregano, bay leaves, and the seared brisket back into the pot. Make sure the meat is submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly with a lid and let it cook slowly for about 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.
Once the beef is tender, remove it from the pot and shred it using two forks. Discard the bay leaves.
Return the shredded beef back into the pot and stir in the green olives. Allow it to simmer for an additional 10-15 minutes to let the flavors meld.
Taste and adjust the seasoning with additional salt or pepper if necessary.
Garnish with fresh cilantro before serving, optionally adding a splash of fresh lime juice for an extra burst of flavor.
Serve hot with a side of rice, black beans, or plantains for a complete meal.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 9610 mg | 418% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 56.4 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 546 mg | 42% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 6901 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
