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Ultimate Cuban Ropa Vieja Recipe: Tender Shredded Beef

Amber
Slow-braised chuck roast shredded into long, silky strands and simmered with peppers, onions, olives, and capers in a richly spiced tomato sauce. Classic Cuban comfort food that makes incredible leftovers.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Cuban
Servings 6 servings
Calories 420 kcal

Equipment

  • Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Tongs

Ingredients
  

Beef & Aromatics

  • 2 pounds chuck roast cut taller than wider for long strands
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 2 tsp kosher salt plus more to taste
  • 1/2 tsp freshly ground black pepper plus more to taste

Braising Liquid & Tomatoes

  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 16 oz crushed tomatoes (canned)
  • 6 oz tomato paste
  • 2 bay leaves
  • 1 large carrot, cut in half for flavor; discard after braise
  • 1 large celery stalk, cut in half for flavor; discard after braise

Finish & Garnish

  • 1 cup green olives, rinsed and drained
  • 1/2 cup roasted red peppers, drained sliced
  • 1/4 cup pimientos, drained
  • 2 tbsp capers, rinsed and drained
  • 1/3 cup fresh parsley, chopped

Instructions
 

  • Prepare and Sear the Beef: Pat the chuck roast dry. Season generously with salt and pepper. Heat 1 tbsp oil in a Dutch oven over high heat until shimmering. Sear 3–4 minutes per side until deeply browned. Transfer to a plate; do not clean the pot.
  • Caramelize the Vegetables: Add sliced onion and bell peppers. Reduce heat to medium and cook 15–20 minutes, stirring occasionally, until softened and golden at the edges. Stir in garlic, oregano, cumin, sweet paprika, smoked paprika, allspice, and cloves; cook 1 minute until fragrant.
  • Deglaze & Build the Sauce: Add white wine and bring to a boil, scraping up browned bits. Reduce by half (2–3 minutes). Stir in chicken broth, crushed tomatoes, tomato paste, and bay leaves; simmer 5 minutes.
  • Braise the Beef: Return beef to the pot along with carrot and celery. Bring to a boil, then reduce to the lowest simmer. Cover tightly and cook 3–4 hours until the beef is fork-tender.
  • Shred the Beef: Remove beef; discard carrot, celery, and bay leaves. Shred beef along the grain into long strands and return to the pot.
  • Finish & Thicken: Stir in olives, roasted red peppers, pimientos, and capers. Simmer uncovered 30 minutes, stirring occasionally, until the sauce thickens and coats the meat. Stir in parsley and adjust seasoning with salt and pepper.

Notes

Serve with white rice, black beans, and maduros (fried sweet plantains). Even better the next day. Make-ahead: Braise the beef up to Step 4, chill overnight, then reheat and finish Steps 5–6. Storage: Refrigerate up to 4 days or freeze up to 3 months.
Keyword braised beef, Cuban beef stew, ropa vieja, shredded beef