Ropa Vieja

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Ropa Vieja

Ingredients

1kg (2.2 Lbs) navel end brisket or beef flank steak
sea salt, to season
1 tbsp olive oil
2 brown onions
1 green capsicum (bell pepper)
1 red capsicum (bell pepper)
4 cloves garlic
2 bay leaves
1 tbsp ground cumin
½ tbsp dried oregano
½ tbsp sweet paprika
20ml white vinegar
2 tbsp tomato paste (tomato puree)
400g can diced tomatoes
300ml beef stock
100g green olives, pitted
½ bunch flat leaf parsley
400g can black beans, rinsed and drained, served on the side

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.
Chopping board
Chefs knife
Other - wooden spoon, tongs, measuring spoons (for spices)

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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.

Notes

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.