Slow Braised Cuban Ropa Vieja

 

◾️Cooking Time: 2 hours 15 minutes

◾️Total Time: 2 hours 30 minutes

◾️Servings: 8

Tender beef slow‑braised in a vibrant Cuban sauce with onions, bell peppers, garlic, olives, and capers.

👉Ingredients:

↪️1 Tbsp olive oil

↪️3 lb (1.4 kg) beef (flank, chuck, brisket, etc.)

↪️1 onion, thinly sliced

↪️1 green bell pepper, thinly sliced

↪️1 red bell pepper, thinly sliced

↪️1 yellow bell pepper, thinly sliced

↪️4 garlic cloves, minced

↪️2 Tbsp tomato paste

↪️2 tsp ground cumin

↪️3 tsp sweet paprika

↪️⅛ tsp ground allspice

↪️⅛ tsp ground cloves

↪️2 cups (500 ml) beef broth

↪️1 (14‑oz/410 g) can diced tomatoes

↪️2 tsp dried oregano

↪️2 bay leaves

↪️1 cup green olives, pitted and sliced (optional)

↪️2 Tbsp capers

↪️1 Tbsp apple‑cider vinegar or fresh lime juice

↪️Salt and freshly ground black pepper, to taste

↪️2 Tbsp chopped fresh cilantro

👉Instructions:

✅️1. Brown the Beef:

Heat the olive oil in a large Dutch oven or heavy pot over medium‑high heat. Season the beef with salt and pepper, then sear on all sides until richly browned. Remove and set aside.

✅️2. Sauté Vegetables:

Add the onion and bell peppers to the pot. Cook, stirring occasionally, until softened, about 7–10 minutes. Add a splash more oil if the pan looks dry.

✅️3. Toast the Spices:

Stir in the garlic, tomato paste, cumin, paprika, allspice, and cloves. Cook for about 1 minute, until fragrant.

✅️4. Build the Sauce:

Pour in the beef broth and diced tomatoes, then stir in the oregano and bay leaves. Return the beef to the pot, submerging it in the liquid.

✅️5. Simmer Slowly:

Bring to a gentle boil, then reduce heat to low. Cover and cook until the beef is fall‑apart tender, about 2 hours.

✅️6. Shred the Meat:

Transfer the beef to a cutting board and, using two forks, shred it into bite‑sized pieces. Return the shredded beef to the sauce.

✅️7. Finish with Olives & Capers:

Stir in the olives and capers, and simmer, uncovered, for 5 more minutes.

✅️8. Season & Garnish:

Add the vinegar (or lime juice), adjust salt and pepper, and sprinkle with cilantro just before serving.

👉Tips & Variations:

↪️Slow Cooker: After Step 4, transfer everything to a slow cooker and cook on Low for 6–10 hours or High for 2–4 hours.

↪️Extra Roasted Red Peppers: Stir in ¼ cup diced roasted red peppers near the end for added sweetness.

↪️Sweet Twist: Add ¼ cup raisins for a subtle, fruity note.

👉Nutrition (per serving):

◾️Calories: 462 kcal | Fat: 42 g (Saturated: 15 g) | Cholesterol: 159 mg | Sodium: 632 mg

◾️Carbs: 11 g (Fiber: 3 g, Sugars: 4 g) | Protein: 33 g

🔹️Enjoy!