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Ropa Vieja

Method

  • Toss the beef with the cumin, oregano and seasonings in a large bowl. Then heat a little oil in a large heavy-bottomed casserole (or pot) and seal the meat all over, in 2-3 lots if necessary. Remove. 
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the capsicum until tender and only lightly coloured, stirring now and again. Remove and set aside. 
  • Add a little more oil to the casserole, if needed, and gently sauté the onion, carrots and garlic until tender, stirring and scraping the bottom now and again. 
  • Then add the tomato paste and briefly cook, continually stirring. 
  • Add the tomatoes, 2 cups stock, bay leaves and thyme with a little salt and pepper. Return the beef, mix well and bring to the boil. Then turn the heat right down and gently simmer for about 1¾-2 hours until the meat is very tender, adding more stock if needed. 
  • When the beef is ready, remove and shred when cool enough to handle. 
  • Add the capsicum to the pot, together with the olives, parsley and shredded beef. Stir well, briefly cook and taste for seasoning. 
  • Serve as is with mash or steamed rice or with a little sour cream sprinkled on top and, if you like, warm tortillas on the side.

Ingredients

  • 1 kg cubed beef
  • 2 tspn ground cumin
  • 2 tspn dried oregano
  • sea salt & freshly ground pepper
  • olive oil
  • 1 each green, red & yellow capsicum, cored, seeded & sliced
  • 1 large onion, sliced
  • 2 medium carrots, cut into chunks
  • 4 garlic cloves, crushed
  • 1 heaped tbsp tomato paste
  • 1 can diced tomatoes
  • 2-3 cups chicken stock
  • 1-2 bay leaves
  • 2 fresh thyme sprigs
  • ½ cup halved pimento stuffed olives
  • 3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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