Ropa Vieja

Beef, Chicken, Cuba, International Cuisine





1 kg Chuck steak
150 gm Brown Onion, thinly sliced
2 red Habaneros sliced
1 Red Capsicum thinly sliced
1 Green Capsicum thinly sliced
1 Yellow Capsicum thinly sliced
4 Garlic cloves, crushed
2 tsps dried Oregano
2 tsp gnd Cumin
2 tsp paprika
1 tsp Smoked Paprika
⅛ tsp gnd Pimento
⅛ tsp gnd Cloves
2 tsp Salt Flakes
½ tsp gnd Black Pepper
½ cup dry white Wine
1 cup Chicken Stock
440 gm crushed Tomatoes
440 gm Tomato paste
2 Bay leaves
220 gm Carrot, cut in half
1 celery stalk, cut in half
1 cup Green Olives, sliced
½ cup Roasted Red Capsicums, sliced
¼ cup Pimientos
2 tbls Capers
⅓ cup Parsley chopped


  1. Pat the Beef dry and sprinkle with Salt and freshly ground Black Pepper.
  2. Heat a little oil in a Heavy based pot over high heat. When hot add Beef and brown generously on all sides. Transfer the Beef to a plate.
  3. Add the sliced vegetables to the pot and cook over medium heat for 15-20 mins until caramelized. Add the Garlic, Habaneros and Spices and cook for another minute. Add the white Wine and bring it to a rapid boil, deglazing the bottom of the pot , scrap the browned bits on the bottom of the pot
  4. Add the stock, crushed Tomatoes, Tomato paste and Bay leaves. Simmer 5 mins.
  5. Return the Beef to the pot along with the Carrots and Celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the Beef is fork tender and falls apart easily. Discard the Celery, Carrots and Bay leaves.
  6. Transfer the Beef to a plate and shred it.
  7. Stir in the Olives, roasted Red Capsicums, Capers and Pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the Parsley and add Salt and Pepper to taste.