Shredded Beef In Creole Sauce Ropa Vieja Recipe

Trim and season

Trim excess fat from the beef chuck and pat dry. Rub the roast with 1 tsp salt and 1/2 tsp black pepper.

Sear beef

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, sear the beef 4–5 minutes per side until well-browned (do not overcrowd — brown in batches if needed). Transfer seared beef to a plate.

Deglaze and braise

Reduce heat to medium, add the white wine to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce 2 minutes. Add beef broth, bay leaves, remaining 1 tsp salt and 1/2 tsp black pepper. Nestle the seared beef back into the liquid. Bring to a gentle simmer, cover, and either braise on the stovetop over very low heat or in a preheated 325°F (160°C) oven for 2 to 2 1/2 hours, until the beef is fork-tender and shreds easily.

Prep vegetables

While the beef braises, thinly slice the onion and bell peppers. Mince the garlic.

Sweat aromatics

In a large skillet or the same Dutch oven (after removing the beef), heat remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and cook 4–5 minutes until soft and translucent. Add the bell peppers and cook another 5 minutes until softened. Add garlic and cook 30–45 seconds until fragrant.

Toast spices

Stir in ground cumin, dried oregano, smoked paprika, ground coriander (if using), and crushed red pepper flakes. Cook 1 minute to bloom the spices.

Add tomato paste to the aromatics and cook 1–2 minutes, stirring, to caramelize slightly. Stir in the crushed tomatoes, Worcestershire sauce, hot sauce, brown sugar and dry sherry (or extra broth). Simmer the sauce 8–10 minutes to meld flavors and thicken slightly. Taste and adjust salt/pepper as needed.

Combine with beef

Remove the beef from the braising liquid and reserve 1 cup of the strained braising liquid. Shred the beef with two forks into long strands, discarding any remaining large pieces of fat. Return the shredded beef to the pot with the creole sauce and add the reserved braising liquid a little at a time to reach a saucy consistency you prefer (about 1/2 to 1 cup). Simmer the combined mixture over low heat 10–15 minutes so the beef absorbs flavor. Adjust seasoning.

Stir in the sliced olives and capers (if using) and simmer 2–3 minutes more just to heat through. Remove from heat and stir in chopped cilantro or parsley and the lime juice to brighten flavors.

Serve the ropa vieja hot over cooked white rice with fried plantains on the side. Garnish with extra chopped cilantro if desired.

Storage

Cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it has thickened.