Ropa Vieja Shredded Beef
Savor the rich, bold flavors of **Ropa Vieja Shredded Beef**, a classic Cuban dish brimming with irresistible aromas and tender beef perfection. This recipe highlights succulent flank steak or chuck roast, slow-simmered in a luscious tomato and wine-based sauce infused with aromatic spices like cumin, smoked paprika, and oregano. A sofrito of onions, bell peppers, and garlic builds the foundation for this comforting dish, while briny green olives and fresh cilantro add vibrant, finishing touches. With its melt-in-your-mouth shredded beef and deep, layered flavors, it’s perfect paired with white rice and black beans for an authentic Cuban experience. Perfect as a hearty family dinner or meal-prep favorite, this slow-simmered masterpiece will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 lbs Flank steak or chuck roast
- 2 tbsp Olive oil
- 1 Yellow onion, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 Green bell pepper, thinly sliced
- 4 Garlic cloves, minced
- 1 cup Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1.5 cups Beef broth
- 1 cup Dry white wine
- 2 Bay leaves
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 0.5 cup Green olives with pimentos, sliced
- 2 tbsp Fresh cilantro, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Season the beef on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy pot (such as a Dutch oven) over medium-high heat. Sear the beef on both sides until browned, about 3–4 minutes per side. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the same pot. Add the onions and bell peppers. Cook, stirring occasionally, until softened, about 5–7 minutes.
Stir in the minced garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, beef broth, white wine, and bay leaves. Stir to combine.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the beef simmer for approximately 2.5 hours, or until the meat is very tender and easily shreds with a fork.
Once the beef is tender, remove it from the pot and shred it using two forks. Discard any fatty pieces.
Return the shredded beef to the pot, stir in the sliced green olives, and simmer for an additional 10 minutes to allow the flavors to meld.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve warm, garnished with fresh cilantro. Pair with white rice and black beans for a complete Cuban-inspired meal.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 26.3 g | ||
| Protein | 267.5 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4982 mg | 106% | |
*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.
