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
Keyword ropa vieja
Prep Time 30minutes
Cook Time 2hours35minutes
Total Time 3hours5minutes
3poundsbeef roasttrimmed and cut into 1/2 lb. chunks
1/4cupred wine vinegar
1red bell peppersliced, seeds included
1poblano peppersliced, seeds included
1/4cupcilantroplus more for garnish
1tablespoonsaltor more to taste
1pork or beef bouillonpacket
15ouncescan diced tomatoes and chiles
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.
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)