Cuban Braised Beef – Ropa Vieja
Prep time
Total time
This is a meltingly tender Latin pot roast. It simmers in a delicious broth as the first step of the braise - then the meat is shredded and added to peppers and tomatoes. The BONUS is that one ends up with a quart of the most delicious beef broth imaginable, which you can save for a vegetable soup or our delicious Mushroom Beef Barley soup. So this is a two meal recipe plus leftovers.
  • 3 to 4 pound boneless chuck roast
  • Olive oil
  • Braising vegetables - medium onion - 4 garlic cloves - 3 carrots- 3 stalks celery
  • 1 large onion, thinly sliced
  • 3 large green peppers, sliced into strips
  • 4 garlic cloves, sliced
  • One 28 ounce can crushed tomatoes
  • 2 tablespoons cumin
  • Salt and pepper
  1. Season the beef with salt and pepper and take the time to brown all sides well in the olive oil in a heavy covered pot or Dutch oven - add the vegetables, 4 cups of water, and a cup of wine - do not completely submerge the meat, cover with liquid only to about one half as we are braising, not boiling. Simmer until the beef is falling apart tender - about 3 hours. Remove the beef to a bowl and allow it to cool. Strain the vegetables and discard - save the rich beef stock for another use. (Mushroom Barley Soup)
  2. Saute the onion, peppers, and garlic in 1 tablespoon of olive oil until softened. Add the shredded beef, tomatoes, and cumin - season with salt and pepper, and simmer for 45 to 60 minutes, until peppers are soft and meat is tender.
Nutrition Information
Serving size: Serves 10