This is a print preview of "Spicy Cuban Ropa Vieja" recipe.

Spicy Cuban Ropa Vieja Recipe
by John Spottiswood

Spicy Cuban Ropa Vieja

I wanted to serve a slightly more flavorful version of Ropa Vieja, the classic cuban beef dish, over black beans and rice for a friends' pre-christmas dinner. I paired it with a pork stew and both were hugely popular. I used tri-tip and it shredded wonderfully. This can be made with a cheaper, tougher piece of meat, but when Tri-tip is on sale, which it was, it is a great cut to use.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Cuba Cuban
Cook time: Servings: 8

Ingredients

  • 3 1/2 pound tri tip, beef chuck, or pot roast
  • Kosher salt and freshly ground pepper to taste
  • 1/3 cup olive oil
  • 1 cup water
  • 1 large yellow onion, peeled and thinly sliced
  • 4 cloves garlic, peeled and crushed
  • 1 green bell pepper, cored, seeded and chopped
  • 1 can diced tomatoes
  • 1 tsp salt
  • 1 bay leaf
  • 1/2 cup dry wine
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper

Directions

  1. Rub kosher salt and black pepper onto meat. Heat a tbsp of oil in a large pot or stove top casserole dish. Brown the meat well on all sides, then add 1 cup of water. Cover and simmer until tender, about 2 hours. Remove the meat and juices from the pan into a bowl and shred it, retaining the juices.
  2. Reheat the pan to medium high and add the remaining oil. Saute the onions and garlic until clear (about 4 minutes), then add the green pepper and saute a few minutes more. Add the remaining ingredients, including the shredded meat and juices. cover and simmer on low heat for 20-30 minutes more.