Easy Ropa Vieja Recipe
This is one of my absolute faves and I’m so stoked to share it with you. It’s Easy Ropa Vieja Recipe – basically, “old clothes” in Spanish, but don’t let that scare you! It’s a crazy flavorful Cuban dish with shredded beef in this amazing tomato-y sauce, all tangy and sweet and savory. It’s easier than it sounds, trust me, and it tastes like you spent hours slaving away. Seriously, even if you think you can’t cook, you can nail this. I believe in you!
My husband, bless his heart, is OBSESSED with this Ropa Vieja. He calls it “magic meat” which is kinda dorky but also kinda cute. The first time I made it, he ate like three bowls. I swear, he almost licked the plate! Now, it’s a regular thing in our house. And the best part? My kiddo actually eats it! Sneaky way to get her to eat more than just chicken nuggets. I even caught her dipping her broccoli in the sauce last week. Major mom win!
Why You’ll Love This Easy Ropa Vieja Recipe
- It’s ridiculously flavorful. Like, seriously, a party in your mouth.
- It’s surprisingly easy! If I can do it (and I burn toast on the regular), you definitely can.
- Leftovers are even BETTER. Seriously, is that even possible?
- It’s a guaranteed crowd-pleaser. Bring it to a potluck, and you’ll be the star. I promise!
- It’s a sneaky way to get your kids to eat veggies. (Don’t tell mine I said that!)
How to Make It
Okay, so first things first, you gotta get your beef ready. We’re talking about chuck roast here, the cheaper the better, honestly. Throw that bad boy in your slow cooker (or Instant Pot, if you’re fancy like that). Now, for the magic sauce! Sauté some onions and peppers – I like to use a mix of red and green, but whatever you’ve got in the fridge is fine. Add a bunch of garlic. Don’t be shy! Then comes the tomatoes, some spices (cumin is key!), a splash of vinegar for tang, and a little bit of brown sugar for sweetness. Let that simmer for a bit, then pour it all over the beef. Cook it low and slow until the beef is fall-apart tender. Seriously, you should be able to shred it with a fork. Once it’s shredded, mix it back into the sauce and let it simmer a little longer so all those flavors get to know each other. Serve it over rice, with plantains on the side if you’re feeling extra. Boom! You’re a rockstar!
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Ingredient Notes
- Chuck Roast: Don’t get fancy! The cheaper cuts work best because they get super tender when slow-cooked. I’ve even used the one that was on sale that day, and it was AMAZING.
- Onions and Bell Peppers: I usually go for yellow onion and a mix of red and green bell peppers because they look pretty, but honestly, any kind will do. If you only have green peppers, it’s totally fine. Don’t sweat it.
- Garlic: Gotta have it! Don’t be afraid to use a lot. I usually throw in like, double what the recipe calls for because I’m a garlic fiend.
- Tomato Sauce: Use whatever you have on hand. Crushed tomatoes, tomato puree, even diced tomatoes (just crush ’em a bit). Nobody will know the difference.
- Cumin: This is the secret weapon! It gives it that authentic Cuban flavor. Don’t skip it! I almost did once, and I’m so glad I didn’t!
- Brown Sugar: Adds a touch of sweetness. If you don’t have brown sugar, regular sugar will work in a pinch. Or even honey! I once used maple syrup when I ran out of everything else.
- Red Wine Vinegar: The tang is key! If you don’t have red wine vinegar, you can use white vinegar or even lime juice. Just add it a little at a time until you get the flavor you want.
Recipe Steps:
- Place chuck roast in a slow cooker or Instant Pot.
- Sauté onions, bell peppers, and garlic until softened.
- Add tomatoes, spices, vinegar, and brown sugar; simmer briefly.
- Pour the sauce over the chuck roast.
- Cook on low until the beef is very tender.
- Shred the beef with a fork.
- Mix the shredded beef back into the sauce.
- Simmer until the flavors combine.
- Serve over rice.
What to Serve It With
Okay, so rice is a MUST. White rice, brown rice, whatever floats your boat. Plantains are also amazing on the side – either fried or baked. A simple green salad is a nice way to add some freshness. And if you’re feeling fancy, some black beans would be perfect. Basically, anything that can soak up that delicious sauce is a winner!
Tips & Mistakes
- Don’t overcook the beef! You want it to be tender, but not mushy. If it’s starting to fall apart too easily, it’s done.
- Taste as you go! Adjust the seasonings to your liking. If it’s too tangy, add a little more sugar. If it’s not flavorful enough, add more spices.
- Don’t be afraid to experiment! Add other veggies, like olives or capers, if you’re feeling adventurous.
- If you’re using an Instant Pot, make sure to release the pressure carefully! Nobody wants a face full of hot steam.
- I once forgot to add the cumin, and it was still good, but it was missing that special something. Don’t be like me!
Storage Tips
Leftovers can be stored in the fridge for up to four days. Or, if you’re planning on keeping it longer, you can freeze it for up to three months. Just make sure to store it in an airtight container. And honestly, cold Ropa Vieja straight from the fridge is pretty darn good. I may or may not have eaten it for breakfast more than once. Don’t judge!
Variations and Substitutions
- No chuck roast? You can use brisket or even shredded chicken in a pinch.
- Don’t have brown sugar? Honey or maple syrup will work just fine.
- Out of red wine vinegar? Lime juice or white vinegar are good substitutes.
- I’ve even added a can of diced tomatoes with green chilies for a little extra kick. It’s surprisingly delicious!
- Once, I skipped the bell peppers because I didn’t have any, and it was still pretty good. But I definitely missed that little bit of crunch and sweetness.
Frequently Asked Questions
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Easy Ropa Vieja Recipe
Ingredients
Main Ingredients
- 2 pounds flank steak trimmed of excess fat
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper
- 1 cup tomato sauce
- 1 can diced tomatoes 14 oz can
- 0.5 cup beef broth or stock
- 2 tablespoons red wine vinegar
- 0.5 cup green olives sliced
- 0.25 cup fresh cilantro chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium-high heat. Add flank steak and brown on all sides.
- Remove steak and set aside. In the same pot, add onion and bell peppers, cooking until soft.
- Stir in garlic, cumin, oregano, paprika, salt, and pepper, and cook for 1 minute until fragrant.
- Return the steak to the pot and add tomato sauce, diced tomatoes, beef broth, and red wine vinegar.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the meat is tender.
- Remove meat, shred using two forks, and return to the pot along with sliced olives. Stir well.
- Garnish with chopped cilantro before serving. Enjoy!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
