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Ropa Vieja

Shredded Beef in tomato sauce
Prep Time15 minutes
Active Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Dinner, Main Course
Cuisine: Cuban, Spanish
Keyword: Beef, Cuban, Ropa Vieja, Shredded Beef
Yield: 6 People
Author: Dee's Cooking
Cost: $30.00

Equipment

  • 1 12 inch Sautee Pan

Materials

  • 1 2-2 1/2 lbs. Chuck Roast
  • 1 Whole Onion Spanish or Yellow
  • 1 Whole Bell Pepper Green
  • 1 Whole Bell Pepper Red
  • 2 tbsp Oil Vegetable or Olive
  • 1 Can Tomato Sauce 15 oz.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 envelope Sazon Goya Culantro y Achiote (Coriander and Annatto)
  • 2 Whole Bay Leaves
  • 2 cups Water
  • 1/4 cup Vino Seco (Dry Cooking Wine) White or Dorado
  • 1 teaspoon Oregano
  • 1 teaspoon Badia Cumin
  • 2 teaspoon Badia Sazon Completa (Badia Complete Seasoning)
  • 1/2 teaspoon Badia Onion Powder
  • 1/2 teaspoon Badia Garlic Powder
  • 1 cup Beef Broth from Boiling Chuck Roast

Additional Ingredients if Desired

  • 1 8 oz. Le Sueur Peas
  • 1 Handful Green Olives with Pimentos
  • 1 15 oz. Can of Sliced Carrots

Instructions

  • Salt and Pepper all sides of Chuck Roast to your liking. Preheat pan with oil. Add 1 Bay leaf. Fry Chuck Roast until all sides are browned.
  • Add 2 cups of water to the pan with Chuck Roast when finished browning. Cover pan and boil Chuck Roast at low temp for 1 hour then flip meat cover and boil for another hour.
  • While Chuck Roast is boiling you can slice onions and pepper into strips.
  • Remove Chuck Roast from pan and set aside on large plate or platter. Pour liquid from pan in a bowl and set aside (do not discard liquid). Using two forks shred the meat on the platter.
  • Add sliced onions, peppers, bay leaf to pan with a little bit of the liquid and sauté until soft. Add tomato sauce, cooking wine, 1 cup of the liquid, and the rest of the seasonings to the pan.
  • Add Chuck Roast to the pan and cook for 30 minutes. When done serve over White Rice.

Notes

Crazy Cuban Cooking