Juicy, tender, fall apart beef. This is an amazing slow cooked beef dish from Spain that you should make for your next friends and family meal.
Category
Dinner
Servings
6
Prep time
15 minutes
Cook time
3 minutes
Juicy, tender, fall apart beef. This is an amazing slow cooked beef dish from Spain that you should make for your next friends and family meal. It's like a shredded beef stew, slow-cooked until it’s properly tender and coated in a rich tomato and capsicum sauce.
I make sure that I get a lot of colour on the brisket at the start to give it extra depth, then let it simmer low and slow with cumin, oregano and paprika until it falls apart. Finished with green olives and fresh parsley, it’s bold, savoury and built for a big bowl of rice and black beans.
Ingredients
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1kg (2.2 Lbs) navel end brisket or beef flank steak
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sea salt, to season
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1 tbsp olive oil
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2 brown onions
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1 green capsicum (bell pepper)
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1 red capsicum (bell pepper)
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4 cloves garlic
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2 bay leaves
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1 tbsp ground cumin
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½ tbsp dried oregano
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½ tbsp sweet paprika
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20ml white vinegar
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2 tbsp tomato paste (tomato puree)
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400g can diced tomatoes
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300ml beef stock
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100g green olives, pitted
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½ bunch flat leaf parsley
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400g can black beans, rinsed and drained, served on the side
Directions
Brown the beef
Slice the beef into chunks roughly 5cm x 7cm (2in x 2¾in). Season generously with salt on all sides.
Heat the oil in a large Dutch oven or heavy based saucepan over medium-high heat.
Cook the beef for 6-8 minutes, turning, until browned on all sides. Transfer to a tray.
Cook the vegetables
Thinly slice the onions and capsicums. Finely chop the garlic.
Add the onions to the pan, season with salt and cook for 2 minutes to soften. Stir in the capsicums, add a little more salt and cook for a further 2 minutes, stirring occasionally.
Stir in the garlic, then the bay leaves, cumin, oregano and paprika. Cook for 1 minute, stirring, until aromatic.
Deglaze the pan with the vinegar, then stir in the tomato paste. Add the tomatoes, then fill the can halfway with water and add to the pan.
Cook the beef
Return the beef to the pan and pour over the stock. Bring to a simmer, then cover with a tight fitting lid and reduce the heat to low.
Cook for 3 hours, until fall apart tender (check the beef after 2½ hours).
Remove the beef to a tray and break into smaller strands using tongs. Return to the sauce and mix through thoroughly.
Finely chop the parsley leaves. Stir the olives and parsley through the beef, then remove from the heat.
Serve the beef on a bed of steamed rice with some drained black beans on the side.
Recipe notes
INGREDIENTS SUPPORT
Beef - Navel end beef brisket is just the thicker, fatter end of the brisket aka point end. As it's a fattier cut, it adds more richness and for better shredding because of the connective tissue.
You can also use flank steak which is a leaner cut so it won't be as rich but will still shred well after a long cook.
Black beans - these are just to serve on the side which is traditionally how its served. I just used a can of black beans but you could swap these out for butter beans or chickpeas.
EQUIPMENT
Dutch oven - You'll need a large dutch oven or a heavy based saucepan with a lid for this recipe. You can also cook this in a pressure cooker but reduce the time to just 1 hour.
Tray - You'll need a tray with a rack to rest the beef on after you've browned it.
Other - Chopping board, knife, wooden spoon, tongs, measuring spoons (for spices)
COOK SUPPORT
This dish can be slow cooked in a Dutch oven or for a quicker version use a pressure cooker and cook for 1 hour on high pressure.
Sourcing
Speak to your local butcher about some thick cut navel end brisket or some flank if that is what you prefer. Trim any excess fat from the brisket before cooking, and you can also skim off excess fat when removing the beef before shredding.
Storage
Any leftovers can be stored in an airtight container and refrigerated for several days.
Serving ideas
A popular side dish to accompany the Ropa Vieja is fried plantains and some saffron flavoured rice.
FAQs
Can I make it ahead of time? The beef can be cooked and shredded ahead of time, then reheated just before serving with the olives and parsley.
Why isn't my beef shredding? You may need to give it more cooking time. Depending on the size and thickness of the beef or the temperature of your stove, it may require extra time.
Is it gluten free? Yes, this recipe is gluten free. Just be sure to check that your beef stock doesn't contain gluten.
