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cuban shredded beef dish

Cuban Ropa Vieja: Tender Shredded Beef Magic

This authentic Cuban Ropa Vieja features fork-tender beef slowly simmered until it falls apart, then combined with a vibrant sauce of peppers, onions, and aromatic spices. The name literally means "old clothes," referring to the shredded appearance of the beef, but the rich, complex flavors are anything but worn out.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 people
Course: Main Course
Cuisine: Cuban
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs chuck roast or arm roast well-marbled
  • 1 cup red wine
  • 1 bay leaf
  • 2 tablespoons ground cumin
  • 4 ounces tomato paste
  • 1 32 ounce can crushed tomatoes
  • 2 cups chopped green peppers for sauce
  • 2 cups chopped white onions for sauce
  • 4 cloves garlic mashed with 1 teaspoon salt, for sauce
  • 1 green pepper chunked, for initial cooking
  • 1 onion sliced, for initial cooking
  • 5 cloves garlic chopped, for initial cooking
  • salt and pepper to taste
  • flour for dusting
  • olive oil for browning and sautéing
  • water enough to partially surround meat

Equipment

  • Dutch oven
  • Fork for shredding
  • Large skillet

Method
 

  1. Season the chuck roast generously with salt and pepper, then lightly dust with flour.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef thoroughly on all sides to create a flavorful crust.
  3. Add enough water to surround (but not cover) the meat. Add the chunked green pepper, sliced onion, and 5 chopped garlic cloves.
  4. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours until the meat is fork-tender.
  5. Remove the meat from the Dutch oven and let cool slightly. Discard the cooking liquid and vegetables.
  6. Shred the beef into strands using two forks.
  7. In the same Dutch oven, heat more olive oil over medium heat. Sauté the 2 cups of chopped onions, mashed garlic with salt, and 2 cups of chopped green peppers until soft and fragrant.
  8. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  9. Add the crushed tomatoes, ground cumin, red wine, and bay leaf. Season with salt and pepper to taste.
  10. Fold in the shredded beef until well incorporated with the sauce.
  11. Cover and simmer on low heat for about 30 minutes, stirring occasionally as the flavors meld together.
  12. Remove the bay leaf before serving.
  13. Serve hot over white rice.

Notes

This dish tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. For the most authentic experience, serve with black beans, plantains (tostones or maduros), and a simple avocado salad with lime dressing.
Don't trim the excess fat before cooking as it adds tremendous flavor. The marbling in the chuck roast will break down during cooking, creating that signature tender texture.
For a quicker version, you can use a pressure cooker to reduce cooking time significantly. Brisket or flank steak can be substituted for chuck roast if needed.