Ropa Vieja (Cuba)
Ropa Vieja, which translates to “old clothes,” is not just a dish; it’s a symbol of Cuban culture and history. This iconic recipe dates back to the Spanish colonial era and has evolved over centuries, becoming a staple in Cuban cuisine. The heart of Ropa Vieja lies in its slow-cooked, tender beef, usually flank or brisket, which is simmered until it can be easily shredded. The beef is cooked in a rich, savoury sauce made from tomatoes, bell peppers, onions, and a blend of spices. The dish’s vibrant colours and robust flavours evoke the lively spirit of Cuban culture.
Ingredients
- 1kg beef chuck roast
- 1/4 cup olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 6 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 1/2 cup dry white wine
- 1 cup beef broth
- 500g crushed tomatoes
- 100g manzanilla Spanish olives, rinsed and drained (optional)
- 1/4 cup chopped parsley
- White rice, for serving
Step 1
Preheat the oven to 350°F (180°C). Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper.
Step 2
Heat oil in a Dutch oven over medium-high heat until it shimmers. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.
Step 3
In the same pot, add the sliced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes, or until the vegetables begin to soften. Add the chopped garlic and cook for an additional 1-2 minutes, until fragrant.
Step 4
Stir in the ground cumin, sweet paprika, and dried oregano, cooking for another minute to release their flavours.
Step 5
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Step 6
Return the beef roast to the pot. Pour in the beef broth and crushed tomatoes and add the manzanilla Spanish olives (if using). Stir to combine.
Step 7
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork tender.
Step 8
Once the meat is tender, remove the pot from the oven. Transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the pot and stir to combine with the sauce. Stir in the chopped parsley. Serve the beef with white rice.
