Spanish for 'old clothes' thanks to its shredded appearance, this flavorful Cuban Ropa Vieja dish is made with lean beef and makes for a healthy, hands off dinner.
Course Main Course
Cuisine Spanish
Keyword ropa vieja
Prep Time 30 minutesminutes
Cook Time 2 hourshours35 minutesminutes
Total Time 3 hourshours5 minutesminutes
Servings 4servings
Calories 676kcal
Author Erica
Ingredients
3poundsbeef roasttrimmed and cut into 1/2 lb. chunks
10cupswater
¼cupwhite vinegar
¼cupred wine vinegar
1red bell peppersliced, seeds included
1poblano peppersliced, seeds included
½large onionsliced
¼cupcilantroplus more for garnish
6clovesgarlicminced
1teaspooncumin
1teaspoonoregano
1tablespoonsaltor more to taste
1pork or beef bouillonpacket
15ouncescan diced tomatoes and chiles
2teaspoonstomato paste
white ricesteamed
1limequartered
Instructions
Set a large stockpot over medium heat, adding the water, vinegars, peppers, onion, garlic, cilantro, and seasonings. Bring to a boil.
Trim any visible fat from the roast, and cut it into ½ pound chunks. When broth is boiling, add meat. Allow it to boil uncovered until the liquid is reduced by half, 80-90 minutes.
Removed beef from pot and allow to cool slightly. Using 2 forks or your fingers (careful!), pull the beef into thin strips. Return to pot.
Reduce heat to low. Add the bouillon, tomatoes and chiles, and tomato paste, stirring to combine.
Allow to cook another 50-60 minutes, reducing the liquid by half once more.
Serve over white rice, garnish with cilantro leaves and freshly squeezed lime juice.
Notes
This dish is quite spicy! To reduce the heat, leave the seeds from the poblano pepper out, or simply use a green bell pepper in its place. Pork bouillon can be found in the ethnic food/Hispanic food aisles at most grocery stores. We use Goya Concentrated Ham Flavoring. (<--affiliate link)