Cuban
Classic Cuban Ropa Vieja with Peppers and Olives
This ropa vieja favors chuck roast for a richer, more forgiving braise, then finishes with olives and vinegar so the sauce tastes bright instead of flat. The beef shreds into long strands that soak up the tomato-pepper gravy, making the dish feel both rustic and deeply composed.
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 3 hr 15 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- Cuban
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the beef dry and season it well with salt and pepper. Heat the olive oil in a Dutch oven over high heat and sear the roast until deeply browned on all sides, about 5 to 7 minutes total, then transfer it to a plate.
- Lower the heat to medium and cook the onions and peppers until softened and starting to caramelize at the edges, about 10 minutes. Add the garlic and tomato paste and cook until the paste darkens and smells sweet and concentrated, about 2 minutes.
- Pour in the wine and scrape up the browned bits, then stir in the paprika, oregano, cumin, black pepper, crushed tomatoes, and bay leaves. Return the beef to the pot, bring the liquid to a simmer, cover, and braise in a 325°F oven or on low heat until the meat shreds easily, about 2 1/2 hours.
- Move the beef to a board, shred it with two forks, and return it to the sauce. Stir in the olives, capers, and vinegar, then simmer uncovered until the sauce looks glossy and coats the shreds instead of pooling around them.
- Taste and adjust with salt if needed, then serve with rice, black beans, and plantains.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written; serve it with rice, black beans, and plantains for a full Cuban-style plate.