How to Make Ropa Vieja, the Classic Cuban Shredded Beef Stew

Season beef or pork with salt and pepper.

Heat oil in a large Dutch oven over high until lightly smoking.

Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.

Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock.

Scrape up any browned bits from the bottom of the pot.

Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours.

Season to taste with salt and pepper.

Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens.

Equipment Needed

Allergens