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Ingredients
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Beef & Marinade
Sofrito Base & Sauce
To Finish & Serve
Method
Beef & Marinade
Trim and season
Trim excess fat from the roast and cut into 3–4 large chunks. Pat dry with paper towels. Season all sides with 1 1/2 tsp salt and 1 tsp black pepper.
Braise the beef
Place beef chunks in a large heavy-bottomed pot or Dutch oven. Add beef broth, water, white or apple cider vinegar, and bay leaves. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer until very tender, about 2 to 2 1/2 hours (or cook in a pressure cooker/Instant Pot: high pressure 60–75 minutes, natural release). Check once midway and skim any foam. The beef should pull apart easily with forks.
Remove the beef from the cooking liquid and reserve 1 to 1 1/2 cups of the braising liquid. Discard bay leaves. Let beef cool slightly until you can handle it, then shred with two forks or your hands into long strands (ropa vieja style). Set shredded beef aside.
Sofrito Base & Sauce
Make the sofrito
While the beef braises or after it is removed, prepare the sofrito. Roughly chop the yellow onion, green and red bell peppers, and garlic. Place chopped onion, peppers, garlic, cilantro, and parsley in a blender or food processor and pulse until coarsely puréed (traditional sofrito is not completely smooth).
Cook the sofrito
Heat 3 tablespoons olive oil in a large skillet or the same Dutch oven over medium heat. Add the blended sofrito and cook, stirring, for 6–8 minutes until the vegetables soften and the raw garlic smell diminishes. Stir frequently to avoid browning.
Build the sauce
Add tomato paste to the sofrito and cook 2 minutes, stirring, to deepen flavors. Pour in the dry white wine (if using) and scrape up any browned bits. Stir in the crushed tomatoes, sliced olives, capers, adobo seasoning, dried oregano, ground cumin, smoked paprika, remaining 1/2 teaspoon salt (adjust to taste), and red wine vinegar. Bring the sauce to a gentle simmer and let it cook uncovered 10–12 minutes to thicken slightly. Taste and add up to 1/2 teaspoon sugar if the tomatoes are too acidic.
Combine beef and sauce
Add the shredded beef to the skillet with the sauce and pour in 1/2 to 1 cup of the reserved braising liquid to loosen and marry flavors. Stir well to combine and simmer together over low heat 10–15 minutes so the beef absorbs the sauce. If the mixture looks dry, add more reserved liquid, 2 tablespoons at a time, until you reach a moist but not soupy consistency.
Adjust seasoning with additional salt, pepper, or a splash more vinegar if it needs brightness. Remove from heat and stir in chopped cilantro leaves to finish.
To Finish & Serve
Serve
Spoon the ropa vieja over warm cooked rice. Garnish with additional chopped cilantro and sliced green onions if desired. Serve with fried sweet plantains (maduros) and a side of beans or a simple salad.
Make-ahead & storage
Ropa vieja flavors deepen after a day. Cool completely and refrigerate in an airtight container up to 3–4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or reserved braising liquid to loosen.