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25 June, 2014

Ropa Vieja (Cuban Shredded Beef)

Posted in : All, Dinner on by : hdcook


I Love Dishes that just transports you to a place, where every bite you take is like a vacation but your in your own home~and I feel like cooking transports you with its dishes~and I love to cook dishes from different countries, it also helps to get our of that routine daily dinners or lunches that can make cooking very mundane and boring~especially in my household were white meat chicken and pork chops are mainly the staple of every day dinner meals (I know you have notice) it is a welcome relief, a breath of fresh are to make something different and exotic. My Ropa Vieja does just that~it transports you to Cuba with its flavors~Slightly sweet from the tomatoes~brininess from the Olives and capers and then off course the tender and buttery fall of the bone shredded beef~Its a dish that totally warrants a passport into Cuba but in your kitchen~I think that is the best kind of vacation~when a food just with its aroma and textures and flavors just calls and reminds you of its origin and it where it comes from. Serve this delicious meal with a side of Fried plantains~black beans and some cilantro rice~you have a meal that makes you feel like your in Cuba and a food that make you feel like your on vacation when your at home is a win win in my book certainly a stand out dish for a crowd or family gathering~have them bring cilantro rice, some black beans and Fried plantains~and There you go~a dish that’s exotic and delicious and required not leaving the country and going to the airport and waiting in line and and flying because lets face it~travel is a BITCH LOL.


I served mine with some Refried beans flour tortillas and the left overs I just made Enchiladas~made a big batch so I can have two dinners out of this exotic~out of this world dish and seriously my husband and I just loved them~and you will to~

Ropa ViejaEnchiladas


Ropa Vieja (Cuban Shredded Beef)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 6-8


  • Seasoning
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon anatto powder
  • 1 Tablespoon toasted ground cumin
  • 1 Tablespoon ground corriander
  • 1 Tablespoon kosher salt
  • 2 1/2 Pounds of Beef Chuck
  • 1 Cup dry red wine
  • 1 Cup beef stock
  • 28 oz. Canned Dice tomatoes with juices
  • 1 Large onion diced
  • 4 Garlic cloves finely dice
  • 1 Red or Green bell pepper Diced
  • 1 Jar of Capers rinse and dried
  • 1 Jar of Olives with pimentos drained and cut in half
  • Olive oil for browning


  1. Preheat oven to 350 degrees.
  2. In a small bowl mix the seasonings together,Cut the beef chuck into large cubes and sprinkle the seasoning all over ( You will have left so save the rest for another time) save 1 1/4 Teaspoon of seasoning for later, brown the beef on all sides in dutch oven with olive oil. Set the meat aside. Add more olive oil in the dutch oven ( if necessary) with Medium high heat add onions and bell peppers and cook for a few minutes till onions are somewhat translucent. Stir in the garlic and cook till fragrant. Add the tomatoes, red wine, and 1 1/4 Teaspoon of seasonings in to the pan and bring to a boil. Add beef chuck and bring to a boil, transfer to the preheated oven and braised for 4 hours. In the last 30 minutes of braising, shred the beef chuck, add capers and slice olives and continue cooking for 30 minutes. Serve with cilantro rice, black beans or refried bean and fried plantains and squeeze of lime.

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