• Spicy Cuban Ropa Vieja

    1 vote
    Spicy Cuban Ropa Vieja
    Prep: 20 min Cook: 150 min Servings: 8
    by John Spottiswood
    300 recipes
    I wanted to serve a slightly more flavorful version of Ropa Vieja, the classic cuban beef dish, over black beans and rice for a friends' pre-christmas dinner. I paired it with a pork stew and both were hugely popular. I used tri-tip and it shredded wonderfully. This can be made with a cheaper, tougher piece of meat, but when Tri-tip is on sale, which it was, it is a great cut to use.


    • 3 1/2 pound tri tip, beef chuck, or pot roast
    • Kosher salt and freshly ground pepper to taste
    • 1/3 cup olive oil
    • 1 cup water
    • 1 large yellow onion, peeled and thinly sliced
    • 4 cloves garlic, peeled and crushed
    • 1 green bell pepper, cored, seeded and chopped
    • 1 can diced tomatoes
    • 1 tsp salt
    • 1 bay leaf
    • 1/2 cup dry wine
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1/2 tsp cayenne pepper


    1. Rub kosher salt and black pepper onto meat. Heat a tbsp of oil in a large pot or stove top casserole dish. Brown the meat well on all sides, then add 1 cup of water. Cover and simmer until tender, about 2 hours. Remove the meat and juices from the pan into a bowl and shred it, retaining the juices.
    2. Reheat the pan to medium high and add the remaining oil. Saute the onions and garlic until clear (about 4 minutes), then add the green pepper and saute a few minutes more. Add the remaining ingredients, including the shredded meat and juices. cover and simmer on low heat for 20-30 minutes more.

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    • ShaleeDP
      Awesome! I like this recipe.

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