Name: Cuban Ropa Vieja
Prep time: 30 min
Cook time: 45 min
Total time: PT-475986H28M39S
Yield: 8
Cuisine: Cuban
Ingredients: 2 lbs shoulder London Broil (Falda de Paleta); 1 medium onion, minced or sliced (your preference, I went with minced); 3 cloves garlic, crushed or minced; 1/2 a red bell pepper, sliced; 2 tbs olive oil; 16 oz can tomato puree; 1/2 cup cooking wine (vino seco) I love using Artañan Vino Seco. It’s amazing!; 1/2 tsp cumin; 1 tsp dried oregano; 3 tbs green Manzanilla olives; 1 tsp salt; 1/2 tsp black pepper

Description

This shredded beef dish is one of the most popular dishes served at Cuban restaurants and a family favorite at my house. It’s typically served with white rice and fried maduros.

Ingredients

Scale

2 lbs shoulder London Broil (Falda de Paleta) 
1 medium onion, minced or sliced (your preference, I went with minced) 
3 cloves garlic, crushed or minced
1/2 a red bell pepper, sliced
2 tbs olive oil 
16 oz can tomato puree
1/2 cup cooking wine (vino seco) I love using Artañan Vino Seco. It’s amazing!
1/2 tsp cumin 
1 tsp dried oregano 
3 tbs green Manzanilla olives 
1 tsp salt 
1/2 tsp black pepper

Instructions

Instant Pot or Pressure Cooker Instructions: Cut the meat across the grain in three-inch pieces, add enough water to cover the beef (about 3 cups) and pressure cook for 30 minutes. Reserve the broth.
Let the meat cool and then shred with two forks or by hand.
Heat 2 tbs of olive oil in a skillet over medium heat. Add the onion, peppers, and sauté until onions are tender and translucent for about 8 minutes. Add the garlic, stir and cook for one minute.
Add the tomato puree, cumin, and oregano. Simmer for another minute. Add the wine and simmer for about 8 minutes.
Add the beef, salt, and pepper and simmer for 30 – 45 minutes, until the sauce thickens and sticks to the beef. Add a little of the reserved broth if needed.

Equipment

Instant Pot

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Notes

Slow Cooker Instructions: Cut the meat across the grain into three-inch pieces. Place in a slow cooker with one cup of water and2 bay leaves and cook on high for four hours.

Stove Top Instructions: Cut the meat across the grain in three-inch pieces simmer on the stovetop for about an hour and a half.

Serving Suggestions: Serve as a traditional Cuban dish or mix it up with these alternatives.

2nd Generation Cuban: Ropa Vieja, Brown Rice, Roasted Cauliflower, and cilantro. 

Mashed Cuban Bowl: Ropa Vieja, yuca mash, carrot slices, and Brussel sprouts. It’s like a deconstructed Cuban shepherd’s pie. 

Nutrition

Serving Size: 8-10

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