Cuban Ropa Vieja with Bell Peppers and Olives
Traditional Cuban Shredded Beef Stew
A savory and succulent Cuban dish, Ropa Vieja is a vibrant stew made with shredded beef, bell peppers, and olives, perfect for a satisfying main course.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Ropa Vieja
For the Marinade
Preparation
Marinating the Beef
Combine Marinade Ingredients
Combine white wine vinegar, orange juice, oregano, and bay leaf in a bowl.
Add Beef
Add the beef chunks, ensuring they are fully covered.
Chill
Marinate in the fridge for at least 2 hours.
Do not rush the marinating process; flavors develop best over time.
Preparing the Vegetables
Heat Oil
Heat olive oil in a large pot over medium heat.
Sauté Onions
Sauté onions until translucent, about 5 minutes.
Add Peppers and Spices
Add garlic, bell peppers, cumin, and paprika; continue to sauté for another 2 minutes.
For deeper flavor, let the beef marinate overnight.
Cooking Process
Simmering the Beef
Drain the beef, reserving marinade, and add it to the pot.
Developing Flavors
Stir in the reserved marinade, crushed tomatoes, and olives.
Finishing Touches
Simmer on low heat until beef is tender and can be easily shredded.
Plating & Serving
Cuban Ropa Vieja with Bell Peppers and Olives
Cuban Ropa Vieja with Bell Peppers and Olives
Plating & Serving
Serve hot, accompanied by freshly cooked rice and a sprinkle of freshly chopped parsley for color and flavor.
Timing
Marination: 2 h; Cooking: 1 h 30 min
Heat Guide
Initial Sauté: Medium; Slow Simmer: Low