Jun 09 2026
Restaurants›Rumba Cubana›Vaca Con Ropa Recipe

Vaca Con Ropa Recipe

Inspired by Rumba Cubana
Time2h
Serves4

Shredded Beef Two Ways- *Crispy with lime, garlic mojo, red onions *Simmered with creole sauce, peppers and onions Served with avocado, white rice, black beans, pickled red onions, sweet plantains

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Ingredients

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Beef Preparation

Creole Sauce

Serving Accompaniments

Method

Beef Preparation

  1. 1

    Prepare the Beef

    Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder. Rub the seasoning into the meat.

  2. 2

    Sear the Beef

    In a large skillet, heat olive oil over medium-high heat. Add the seasoned beef and sear on all sides until browned. Remove from the skillet and set aside.

  3. 3

    Make the Mojo

    In the same skillet, add lime juice, minced garlic, and sliced red onions. Cook for 2-3 minutes until onions are slightly softened.

  4. 4

    Shred the Beef

    Using two forks, shred the seared beef into bite-sized pieces and mix with the mojo mixture. Set aside.

Creole Sauce

  1. 5

    Sauté Vegetables

    In a large pot, heat olive oil over medium heat. Add diced bell peppers, onion, and minced garlic. Sauté for 5 minutes until vegetables are softened.

  2. 6

    Add Tomato Paste and Broth

    Stir in tomato paste, chicken broth, oregano, cumin, and bay leaf. Bring to a simmer.

  3. 7

    Add Shredded Beef

    Add the shredded beef to the pot and stir to combine. Simmer for 20 minutes, allowing flavors to meld.

Serving

  1. 8

    Plate the Dish

    Serve the beef two ways: half crispy with lime and mojo, and half simmered in creole sauce. Accompany with sliced avocado, cooked white rice, black beans, pickled red onions, and fried sweet plantains.

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