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Tender Ropa Vieja Recipe Easy Cuban Shredded Beef for Perfect Dinner

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A slow-cooked Cuban shredded beef recipe featuring tender beef chuck roast simmered with peppers, onions, and smoky spices for a comforting and flavorful dinner.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup dry white wine (optional)
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Pat the 3-4 lb beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
  2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, about 4-5 minutes per side. Remove and set aside.
  3. In the same pot, add the sliced yellow onion and red and green bell peppers. Cook until softened and slightly caramelized, about 8 minutes. Add minced garlic for the last minute, avoiding burning.
  4. Stir in crushed tomatoes, tomato paste, beef broth, and dry white wine if using. Add bay leaves, ground cumin, smoked paprika, and dried oregano. Stir well and bring to a simmer.
  5. Return the browned beef to the pot, nestle it into the sauce, and spoon some sauce over the top. Cover with a tight-fitting lid.
  6. Reduce heat to low and simmer gently for about 2 hours, turning occasionally, until the meat is tender and falls apart with a fork. Add broth or water if the sauce thickens too much.
  7. Remove the beef from the pot and shred it into bite-sized pieces using two forks. Return shredded beef to the pot and stir to coat with sauce. Simmer uncovered for another 15 minutes.
  8. Taste and adjust seasoning with salt and pepper. Remove bay leaves and sprinkle fresh chopped cilantro on top if desired.
  9. Serve the shredded beef over fluffy white rice or warm tortillas, with black beans and fried plantains on the side.

Notes

Browning the beef well is essential for flavor. Keep heat medium-high but avoid burning the oil. If short on time, use a pressure cooker to reduce cooking time to about 60 minutes, though slow simmering yields the best texture. Stir gently every 20 minutes during simmering to prevent sticking. Use smoked paprika for a subtle smoky depth. Bay leaves are important for flavor. Leftovers store well in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of broth or water.

Nutrition

Keywords: Ropa Vieja, Cuban shredded beef, slow cooked beef, Cuban recipe, shredded beef recipe, comfort food, beef chuck roast, easy dinner

Find it online: https://evabake.com/tender-ropa-vieja-recipe-easy-cuban-shredded-beef-for-perfect-dinner/