Ropa Vieja – Cuban Shredded Beef in Tomato Sauce

Name: Ropa Vieja – Cuban Shredded Beef in Tomato Sauce
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1 kg beef for shredding (flank, skirt or brisket); 1 large onion, cut into fine strips; 1 large green pepper, in fine strips; 1 medium red pepper, in fine strips; 3 garlic cloves, peeled and finely chopped; 400 g crushed plum tomatoes; 2 tbsp tomato paste; 120 ml dry white wine (1/2 cup); 1 tsp ground cumin; 1 tsp dried oregano; 1 bay leaf; 70 g pitted green olives, sliced; Olive or neutral oil, as needed; Salt and freshly ground black pepper, to taste

⏱ 1 h 50 min in total🔪 15 min prep🍳 1 h 35 min cooking🍽 6 portiesMedium

The name means "old clothes" and refers to the long, fine threads of the meat, which look like tattered rags of worn cloth. That is what the dish is about — and it is why the beef is shredded along the grain, not across it. Shredded the wrong way you get short crumbs instead of threads.

The beef boils for an hour and a half, until it falls apart on its own, and then cooks again in a sofrito of onion, pepper, tomato, cumin and white wine.

The green olives go in only in the last five minutes, so they stay firm and salty. The classic accompaniment is white rice and fried ripe plantains.

Ingredients

Measurements

🍽 6 servings

1 kg beef for shredding (flank, skirt or brisket)
1 large onion, cut into fine strips
1 large green pepper, in fine strips
1 medium red pepper, in fine strips
3 garlic cloves, peeled and finely chopped
400 g crushed plum tomatoes
2 tbsp tomato paste
120 ml dry white wine (1/2 cup)
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
70 g pitted green olives, sliced
Olive or neutral oil, as needed
Salt and freshly ground black pepper, to taste

Method

1
In a large pot with plenty of water and a teaspoon of salt, cook the chosen cut of beef together with the bay leaf for an hour and a half over medium heat, or until it is so tender it falls apart on its own. Take the meat off the heat and let it cool a little. Keep 2 cups of the strained cooking broth.
2
Shredding by hand: with the meat still warm, use two forks or your clean hands to shred it along the grain. Aim for long, thin threads. Keep the shredded meat covered in a bowl.
3
The aromatic sofrito: in a deep pan or wide pot, heat a good splash of oil. Add the strips of onion and both peppers. Cook over medium heat for 8 to 10 minutes, stirring constantly, until the vegetables are properly tender and subtly caramelised. Add the chopped garlic and cook for 1 minute more.
4
Add the teaspoon of cumin and the dried oregano so the heat activates them. Pour in the half cup of white wine to deglaze the base and let the alcohol evaporate for 2 minutes. Add the tomato paste and the crushed plum tomatoes, mixing the whole sofrito well.
5
Stewing and bringing it together: add the shredded beef to the pot along with a cup of the reserved broth. Mix evenly so the meat soaks up the sauce. Turn the heat to its lowest, cover and let it stew for 25 to 30 minutes. If it looks like drying out too much, add a little more of the remaining broth; the final consistency should be juicy but with no loose liquid.
6
The finish: five minutes before turning off the heat, stir in the sliced green olives and adjust the salt and pepper. Take it off the hob and serve hot. The traditional and ideal accompaniment is a good portion of white rice and some fried ripe plantains.