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Ultimate Ropa Vieja Recipe

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3.9 from 4 reviews

Ultimate Ropa Vieja is a traditional Cuban slow-cooked shredded beef stew packed with rich flavors from fragrant spices, tender vegetables, olives, and a savory tomato-based sauce. This hearty and comforting dish simmers for hours until the chuck roast becomes fork-tender and beautifully infused with layers of smoky, sweet, and tangy notes, perfect for a family meal or special occasion.

  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasonings

  • 2 pounds chuck roast
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves

Vegetables and Aromatics

  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large carrot, cut in half
  • 1 large rib celery, cut in half

Liquids and Tomato Base

  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 16 ounce can crushed tomatoes
  • 6 ounce can tomato paste
  • 2 bay leaves

Additional Flavorings

  • 1 cup green olives, rinsed and drained
  • 1/2 cup roasted red peppers, drained
  • 1/4 cup pimientos, drained
  • 2 tablespoons capers, rinsed and drained
  • 1/3 cup chopped fresh parsley
  • Oil for browning (about 1-2 tablespoons)

Instructions

  1. Prepare and Brown the Beef: Pat the chuck roast dry and season generously with kosher salt and freshly ground black pepper. Heat a little oil in a Dutch oven over high heat until very hot. Add the beef and brown on all sides until a deep golden crust forms. Remove the beef and set aside, keeping the flavorful drippings and browned bits in the pot.
  2. Caramelize the Vegetables: Add the sliced onion and bell peppers to the pot and cook over medium heat, stirring occasionally, for 15-20 minutes until they are soft and caramelized. Stir in the minced garlic and all the spices (dried oregano, cumin, sweet paprika, smoked paprika, allspice, and cloves) and cook for an additional minute to release their aroma.
  3. Deglaze the Pot: Pour in the dry white wine and increase the heat to bring it to a rapid boil. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot, infusing the dish with intense flavor.
  4. Add Liquids and Simmer: Stir in the chicken broth, crushed tomatoes, tomato paste, and bay leaves. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld.
  5. Slow Cook the Meat: Return the browned chuck roast to the pot along with the halved carrot and celery stalk. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 3-4 hours until the beef is fork-tender and shreds easily. Remove and discard the celery, carrots, and bay leaves.
  6. Shred the Beef: Transfer the beef to a plate and shred it finely using two forks. Return the shredded meat to the pot, mixing it well with the sauce.
  7. Add Olives and Peppers: Stir in the green olives, roasted red peppers, pimientos, and capers. Simmer uncovered for 30 minutes to thicken the sauce and deepen the flavors.
  8. Finish and Season: Stir in the chopped fresh parsley and adjust seasoning with additional salt and pepper to taste. Serve hot with rice or your preferred side.

Notes

  • Use a well-marbled chuck roast for the best tenderness and flavor after slow cooking.
  • Deglazing the pot with white wine is essential to capture all the caramelized bits that add depth to the sauce.
  • Simmering uncovered at the end helps reduce and thicken the sauce for a richer texture.
  • For a spicier kick, add a pinch of crushed red pepper flakes when cooking the vegetables.
  • Leftovers reheat well and the flavors intensify after resting overnight.
  • This dish pairs well with white rice, fried plantains, or black beans.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Cuban

Find it online: https://recipesvibe.com/ultimate-ropa-vieja-recipe/