Ropa Vieja is Cuba's most iconic dish, featuring beef cooked slowly until it shreds in an aromatic sauce of tomatoes and peppers. This traditional recipe is perfect for family meals and is served with white rice and black beans.
Ingredients
- 1 kg beef (flank or short ribs)
- 3 tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 2 red peppers sliced
- 1 yellow pepper sliced
- 1 can crushed tomatoes (400g)
- ¼ cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- Salt and pepper to taste
- ½ cup beef broth
Preparation
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear on all sides until well caramelized (8-10 minutes). Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant (2-3 minutes). Add peppers and cook another 3 minutes, stirring occasionally.
- Stir in tomato paste and cook 1 minute. Pour in red wine, crushed tomatoes, and beef broth. Add cumin, oregano, and bay leaves.
- Return beef to pot, ensuring it's covered by sauce. Reduce heat to low, partially cover, and simmer for 2-2.5 hours, stirring occasionally, until meat is very tender.
- Remove bay leaves. Use two forks to shred the meat in the sauce to desired consistency. Adjust seasonings and serve hot with white rice and black beans.
Chef tip: For authentic flavor, use flank steak which is more flavorful and shreds perfectly. Cook slowly on low heat: patience is the key to incredibly tender meat that falls apart on its own.
Find these ingredients at Market Latino in Bergamo.