Ropa Vieja Recipe

Marinate Beef

Trim excess fat from the beef. Place the beef in a large bowl or resealable bag. Add dry white wine, minced garlic, bay leaves, 2 tsp kosher salt and 1 tsp black pepper. Turn to coat, then marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Braise Beef

Preheat the oven to 160°C (325°F). In a large Dutch oven or heavy ovenproof pot, heat 1 tablespoon of olive oil over medium-high heat. Remove beef from marinade (reserve marinade and bay leaves) and sear on all sides until deeply browned, 4–6 minutes per side. Transfer seared beef to a plate. Pour reserved marinade into the pot and bring to a simmer for 1 minute to deglaze and burn off some alcohol.

Add the beef back to the pot along with enough beef broth to come halfway up the sides of the meat (about 1 cup total including the deglaze), add one bay leaf if not already, cover the pot tightly and transfer to the oven. Braise until the beef is fork-tender and easily shreds, about 2 to 2.5 hours. Remove from oven and let rest 10 minutes, then shred the beef with two forks, discarding bay leaves and any large bits of fat.

Cook Aromatics

While the beef is braising (or after shredding), heat the remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add the green and red bell peppers and continue to cook until softened, 6–8 minutes. Stir in 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build Sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the canned diced tomatoes with their juices and 1 cup beef broth. Add the sliced olives, capers, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and the reserved marinade (if any liquid remains). Bring the mixture to a gentle simmer, then add 1 tablespoon red wine vinegar and 1 teaspoon sugar if the tomatoes taste too acidic.

Combine with Shredded Beef

Add the shredded beef to the pan with the sauce and gently fold to combine. If sauce seems thin, simmer uncovered 8–12 minutes to reduce and concentrate flavors; if too thick, add up to 1/2 cup more beef broth. Taste and adjust salt and pepper. Keep warm for 5 minutes so flavors meld.

Stir in chopped cilantro or parsley just before serving. Serve the Ropa Vieja hot with your choice of fried or baked plantains or a fresh mixed salad and lime wedges on the side.

Leftovers: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth to loosen the sauce.