Ropa Vieja
Slow-braised shredded beef in a tangy tomato and white wine sauce with caramelized onions and garlic. Serves 4.
TOTAL TIME
2 hr 5 min
ACTIVE TIME
27 min
QUANTITY
6 pieces · ~3.15 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/17
Tools0/11
Ingredients0/17 gathered · 4 servings
700g
1,500ml
2piece
2tsp
2piece
6clove
2piece
1piece
4piece
60ml
2tbsp
1tsp
1tsp
1tsp
120ml
1tsp
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 700g | — | — | |
| 2 | | 1,500ml | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 6clove | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 4piece | — | — | |
| 10 | | 60ml | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 120ml | — | — | |
| 16 | | 1tsp | — | — | |
| 17 | | 15g | — | — |
Tools13 items
Serveware1 item
Procedure41 steps
1 of 41
Lower the braising steak into the pot in a single layer.
Braising steak · 700 g
⏱ 10s
ResultBraising steak2 of 41
Pour the water over the steak so it is well submerged.
Water · 1,500 ml⏱ 10s
ResultBraising steak and water3 of 41
Drop the bay leaves into the pot.
Bay leaf · 2 piece⏱ 5s
ResultBraising steak and water and bay leaf4 of 41
Add the salt to season the braising liquid.
Salt · 1 tsp⏱ 5s
ResultBraising steak and water mixture5 of 41
Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.
⏱ 5 min
ResultSimmered beef6 of 41
Reduce the heat to a gentle simmer, cover the pot, and cook until the steak is completely tender and pulls apart easily when pressed.
⏱ 1 hr 30 min
ResultTender braised steak7 of 41
Lift the steak out of the broth onto the chopping board, leaving the broth in the pot, then fish out and discard the bay leaves.
⏱ 15s
ResultTender braised steakused in step 368 of 41
Use two forks to pull the warm steak apart along the grain into long, coarse shreds.
⏱ 2 min
ResultShredded beefused in step 389 of 41
Peel the 2 white onions
White onion · 2 piece
⏱ 30s
ResultPeeled onion10 of 41
Halve each peeled onion through the root, then slice each half thinly into half-moon strips.
⏱ 1 min
ResultThinly sliced onions11 of 41
Transfer the sliced onion to a small bowl to keep it ready.
⏱ 5s
ResultThinly sliced onionsused in step 2512 of 41
Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.
Garlic · 6 clove⏱ 30s
ResultPeeled garlic cloves13 of 41
Rock the knife over the crushed cloves until they are very finely chopped.
⏱ 40s
ResultFinely chopped garlic15 of 41
Cut the tops off the red peppers, pull out the seed cores and slice away any white ribs.
Red bell pepper · 2 piece⏱ 30s
ResultDeseeded red pepper16 of 41
Slice the deseeded red peppers lengthways into thin strips about half a centimetre wide.
⏱ 40s
ResultSliced Red Pepper17 of 41
Transfer the red pepper strips to a medium bowl.
⏱ 5s
ResultSliced red pepper18 of 41
Cut the top off the green pepper, pull out the seed core and remove any white ribs.
Green bell pepper · 1 piece⏱ 20s
ResultDeseeded green pepper19 of 41
Slice the deseeded green pepper lengthways into thin strips about half a centimetre wide.
⏱ 30s
ResultSliced green bell pepper20 of 41
Add the green pepper strips to the bowl with the red pepper strips.
⏱ 5s
ResultSliced green bell pepper and sliced red pepperused in step 2721 of 41
Cut each plum tomato roughly into 6 or 8 pieces, keeping the juices.
Into 4 equal portions
Plum tomatoes · 4 piece⏱ 1 min
ResultRoughly chopped plum tomatoes22 of 41
Scrape the chopped tomatoes and their juices into a small bowl.
⏱ 5s
ResultRoughly chopped plum tomatoesused in step 3523 of 41
Pour the olive oil into the large wide pan.
Extra-virgin olive oil · 60 ml
⏱ 10s
ResultExtra-virgin olive oil24 of 41
Set the pan over medium-high heat and wait until the oil shimmers and slides easily across the surface.
⏱ 1 min
ResultHot olive oil25 of 41
Add the sliced onion and cook, stirring regularly, until it is soft, golden at the edges and sweet-smelling.
⏱ 6 min
ResultSoftened onion26 of 41
Stir in the garlic and cook for about a minute until fragrant but not browned.
⏱ 1 min
ResultFragrant sofrito base27 of 41
Add all the pepper strips and stir-fry until they are tender and beginning to char lightly at the edges.
⏱ 5 min
ResultSoftened pepper and onion sofrito28 of 41
Spoon the tomato paste into the centre of the pan.
Tomato paste · 2 tbsp⏱ 5s
ResultSoftened pepper and onion sofrito and tomato paste29 of 41
Stir the tomato paste into the vegetables and cook, pressing it against the base of the pan, until it darkens to a deep brick-red.
⏱ 1 min 30s
ResultCaramelised sofrito30 of 41
Sprinkle the ground cumin over the sofrito.
Ground cumin · 1 tsp⏱ 5s
ResultCaramelised sofrito and ground cumin31 of 41
Sprinkle in the smoked paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultCaramelised sofrito and ground cumin and smoked paprika32 of 41
Crumble in the dried oregano between your fingers.
Dried oregano · 1 tsp⏱ 5s
ResultCaramelised sofrito and ground cumin mixture33 of 41
Stir everything together for 30 seconds until the spices are toasted and coating the vegetables evenly.
⏱ 30s
ResultSpiced sofrito34 of 41
Pour in the white wine and scrape up all the caramelised bits from the base of the pan, letting it bubble and reduce by about half.
Dry white wine · 120 ml⏱ 1 min 30s
ResultDeglazed spiced sofrito35 of 41
Tip in the chopped tomatoes with all their juices.
⏱ 5s
ResultRoughly chopped plum tomatoes and deglazed spiced sofrito36 of 41
Ladle in about 250 ml of the reserved braising broth and stir to combine.
⏱ 15s
ResultBraising broth and roughly chopped plum tomatoes and deglazed spiced sofrito37 of 41
Bring to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened and the tomatoes have broken down completely.
⏱ 10 min
ResultThickened tomato sauce38 of 41
Add all the shredded beef to the sauce and stir to combine thoroughly.
⏱ 10s
ResultThickened tomato sauce and shredded beef39 of 41
Season with the ground black pepper.
Ground black pepper · 1 tsp⏱ 5s
ResultThickened tomato sauce and shredded beef and ground black pepper40 of 41
Add the remaining salt and stir it through.
Salt · 1 tsp⏱ 5s
ResultShredded beef and thickened tomato sauce mixture41 of 41
Simmer gently, stirring every few minutes, until the beef has absorbed the sauce and the whole mixture is rich, glossy and almost dry at the edges.
⏱ 15 min
ResultSauced shredded beefTotal Time2 hr 5 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 700 g | | Lower the braising steak into the pot in a single layer.⏱ 10sResultBraising steak |
| 2 | 1,500 ml | | Pour the water over the steak so it is well submerged.⏱ 10sResultBraising steak and water |
| 3 | 2 piece | | Drop the bay leaves into the pot.⏱ 5sResultBraising steak and water and bay leaf |
| 4 | 1 tsp | | Add the salt to season the braising liquid.⏱ 5sResultBraising steak and water mixture |
| 5 | — | | Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.⏱ 5 minResultSimmered beef |
| 6 | — | | Reduce the heat to a gentle simmer, cover the pot, and cook until the steak is completely tender and pulls apart easily when pressed.⏱ 1 hr 30 minResultTender braised steak |
| 7 | — | | Lift the steak out of the broth onto the chopping board, leaving the broth in the pot, then fish out and discard the bay leaves.⏱ 15sResultTender braised steakused in step 36 |
| 8 | — | | Use two forks to pull the warm steak apart along the grain into long, coarse shreds.⏱ 2 minResultShredded beefused in step 38 |
| 9 | 2 piece | | Peel the 2 white onions⏱ 30sResultPeeled onion |
| 10 | Peeled onionstep 9 | | Halve each peeled onion through the root, then slice each half thinly into half-moon strips.⏱ 1 minResultThinly sliced onions |
| 11 | Thinly sliced onionsstep 10 | | Transfer the sliced onion to a small bowl to keep it ready.⏱ 5sResultThinly sliced onionsused in step 25 |
| 12 | 6 clove | | Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.⏱ 30sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Rock the knife over the crushed cloves until they are very finely chopped.⏱ 40sResultFinely chopped garlic |
| 14 | Finely chopped garlicstep 13 | | Scrape the chopped garlic into a small bowl.⏱ 5sResultMeasured garlicused in step 26 |
| 15 | 2 piece | | Cut the tops off the red peppers, pull out the seed cores and slice away any white ribs.⏱ 30sResultDeseeded red pepper |
| 16 | Deseeded red pepperstep 15 | | Slice the deseeded red peppers lengthways into thin strips about half a centimetre wide.⏱ 40sResultSliced Red Pepper |
| 17 | Sliced Red Pepperstep 16 | | Transfer the red pepper strips to a medium bowl.⏱ 5sResultSliced red pepper |
| 18 | 1 piece | | Cut the top off the green pepper, pull out the seed core and remove any white ribs.⏱ 20sResultDeseeded green pepper |
| 19 | Deseeded green pepperstep 18 | | Slice the deseeded green pepper lengthways into thin strips about half a centimetre wide.⏱ 30sResultSliced green bell pepper |
| 20 | Sliced green bell pepperstep 19 | | Add the green pepper strips to the bowl with the red pepper strips.⏱ 5sResultSliced green bell pepper and sliced red pepperused in step 27 |
| 21 | 4 piece | | Cut each plum tomato roughly into 6 or 8 pieces, keeping the juices. → Into 4 equal portions⏱ 1 minResultRoughly chopped plum tomatoes |
| 22 | Roughly chopped plum tomatoesstep 21 | | Scrape the chopped tomatoes and their juices into a small bowl.⏱ 5sResultRoughly chopped plum tomatoesused in step 35 |
| 23 | 60 ml | | Pour the olive oil into the large wide pan.⏱ 10sResultExtra-virgin olive oil |
| 24 | — | | Set the pan over medium-high heat and wait until the oil shimmers and slides easily across the surface.⏱ 1 minResultHot olive oil |
| 25 | Thinly sliced onionsstep 11 | | Add the sliced onion and cook, stirring regularly, until it is soft, golden at the edges and sweet-smelling.⏱ 6 minResultSoftened onion |
| 26 | Measured garlicstep 14 | | Stir in the garlic and cook for about a minute until fragrant but not browned.⏱ 1 minResultFragrant sofrito base |
| 27 | Sliced green bell pepper and sliced red pepperstep 20 | | Add all the pepper strips and stir-fry until they are tender and beginning to char lightly at the edges.⏱ 5 minResultSoftened pepper and onion sofrito |
| 28 | 2 tbsp | | Spoon the tomato paste into the centre of the pan.⏱ 5sResultSoftened pepper and onion sofrito and tomato paste |
| 29 | — | | Stir the tomato paste into the vegetables and cook, pressing it against the base of the pan, until it darkens to a deep brick-red.⏱ 1 min 30sResultCaramelised sofrito |
| 30 | 1 tsp | | Sprinkle the ground cumin over the sofrito.⏱ 5sResultCaramelised sofrito and ground cumin |
| 31 | 1 tsp | | Sprinkle in the smoked paprika.⏱ 5sResultCaramelised sofrito and ground cumin and smoked paprika |
| 32 | 1 tsp | | Crumble in the dried oregano between your fingers.⏱ 5sResultCaramelised sofrito and ground cumin mixture |
| 33 | — | | Stir everything together for 30 seconds until the spices are toasted and coating the vegetables evenly.⏱ 30sResultSpiced sofrito |
| 34 | 120 ml | | Pour in the white wine and scrape up all the caramelised bits from the base of the pan, letting it bubble and reduce by about half.⏱ 1 min 30sResultDeglazed spiced sofrito |
| 35 | Roughly chopped plum tomatoesstep 22 | | Tip in the chopped tomatoes with all their juices.⏱ 5sResultRoughly chopped plum tomatoes and deglazed spiced sofrito |
| 36 | Braising brothstep 7 | | Ladle in about 250 ml of the reserved braising broth and stir to combine.⏱ 15sResultBraising broth and roughly chopped plum tomatoes and deglazed spiced sofrito |
| 37 | — | | Bring to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened and the tomatoes have broken down completely.⏱ 10 minResultThickened tomato sauce |
| 38 | Shredded beefstep 8 | | Add all the shredded beef to the sauce and stir to combine thoroughly.⏱ 10sResultThickened tomato sauce and shredded beef |
| 39 | 1 tsp | | Season with the ground black pepper.⏱ 5sResultThickened tomato sauce and shredded beef and ground black pepper |
| 40 | 1 tsp | | Add the remaining salt and stir it through.⏱ 5sResultShredded beef and thickened tomato sauce mixture |
| 41 | — | | Simmer gently, stirring every few minutes, until the beef has absorbed the sauce and the whole mixture is rich, glossy and almost dry at the edges.⏱ 15 minResultSauced shredded beef |
| Total Time | 2 hr 5 min | ||
Serving
- Spoon the ropa vieja onto a large serving platter, spreading it out in an even layer.
- Scatter the flat-leaf parsley leaves over the top and bring the platter straight to the table.
Nutritionper serving
Estimated · pre-cooking · 89% ingredients covered
| Nutrient | Per serving |
|---|---|
| 569kcal | |
| 39g | |
| 37g | |
| 11g | |
| 15g | |
| 8g | |
| 3g | |
| 1,192mg |
Ingredients0/17
Tools0/11
Recipe
Ropa Vieja
Slow-braised shredded beef in a tangy tomato and white wine sauce with caramelized onions and garlic. Serves 4.
What you’ll doYou will simmer braising steak until it shreds easily, then separately sauté onions, garlic and peppers until soft and charred before building a sauce with tomato paste, wine and spices. The shredded beef goes into the sauce to absorb the flavours over a gentle simmer until the mixture becomes rich and glossy. Expect about two hours from start to table.
Serves4
Total2 hr 5 min
LevelMedium
Ingredients
- Braising steak700 g
- Water1,500 ml
- Bay leaf2 piece
- Salt2 tsp
- White onion2 piece
- Garlic6 clove
- Red bell pepper2 piece
- Green bell pepper1 piece
- Plum tomatoes4 piece
- Extra-virgin olive oil60 ml
- Tomato paste2 tbsp
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Dried oregano1 tsp
- Dry white wine120 ml
- Ground black pepper1 tsp
- Fresh flat-leaf parsley leaves15 g
Tools
Large heavy based potLarge wide heavy based panWork surfaceLarge serving platterThinly onions bowl (small bowl)Measured bowl (small bowl)Plum tomatoes bowl (small bowl)Chef's knifeMedium bowlWooden spoonLadleForkChopping board
Method
1
Lower the braising steak into the pot in a single layer.
10sLarge heavy based potBraising steak · 700 g
2
Pour the water over the steak so it is well submerged.
10sLarge heavy based potWater · 1,500 ml
3
Drop the bay leaves into the pot.
5sLarge heavy based potBay leaf · 2 piece
4
Add the salt to season the braising liquid.
5sLarge heavy based potSalt · 1 tsp
5
Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.
5 minLarge heavy based pot
6
Reduce the heat to a gentle simmer, cover the pot, and cook until the steak is completely tender and pulls apart easily when pressed.
1 hr 30 minLarge heavy based pot
7
Lift the steak out of the broth onto the chopping board, leaving the broth in the pot, then fish out and discard the bay leaves.
Result · Tender braised steak · used in step 36
15sChopping board
8
Use two forks to pull the warm steak apart along the grain into long, coarse shreds.
Result · Shredded beef · used in step 38
2 minChopping board, Fork
9
Peel the 2 white onions
30sChopping board, Chefs knifeWhite onion · 2 piece
10
Halve each peeled onion through the root, then slice each half thinly into half-moon strips.
1 minChopping board, Chefs knifePeeled onion · step 9
11
Transfer the sliced onion to a small bowl to keep it ready.
Result · Thinly sliced onions · used in step 25
5sThinly onions bowl (small bowl)Thinly sliced onions · step 10
12
Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.
30sChopping board, Chefs knifeGarlic · 6 clove
13
Rock the knife over the crushed cloves until they are very finely chopped.
40sChopping board, Chefs knifePeeled garlic cloves · step 12
14
Scrape the chopped garlic into a small bowl.
Result · Measured garlic · used in step 26
5sMeasured bowl (small bowl)Finely chopped garlic · step 13
15
Cut the tops off the red peppers, pull out the seed cores and slice away any white ribs.
30sChopping board, Chefs knifeRed bell pepper · 2 piece
16
Slice the deseeded red peppers lengthways into thin strips about half a centimetre wide.
40sChopping board, Chefs knifeDeseeded red pepper · step 15
17
Transfer the red pepper strips to a medium bowl.
5sMedium bowlSliced Red Pepper · step 16
18
Cut the top off the green pepper, pull out the seed core and remove any white ribs.
20sChopping board, Chefs knifeGreen bell pepper · 1 piece
19
Slice the deseeded green pepper lengthways into thin strips about half a centimetre wide.
30sChopping board, Chefs knifeDeseeded green pepper · step 18
20
Add the green pepper strips to the bowl with the red pepper strips.
Result · Sliced green bell pepper and sliced red pepper · used in step 27
5sMedium bowlSliced green bell pepper · step 19
21
Cut each plum tomato roughly into 6 or 8 pieces, keeping the juices. → Into 4 equal portions
1 minChopping board, Work surface, Chefs knifePlum tomatoes · 4 piece
22
Scrape the chopped tomatoes and their juices into a small bowl.
Result · Roughly chopped plum tomatoes · used in step 35
5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 21
23
Pour the olive oil into the large wide pan.
10sLarge wide heavy based panExtra-virgin olive oil · 60 ml
24
Set the pan over medium-high heat and wait until the oil shimmers and slides easily across the surface.
1 minLarge wide heavy based pan
25
Add the sliced onion and cook, stirring regularly, until it is soft, golden at the edges and sweet-smelling.
6 minLarge wide heavy based pan, Wooden spoonThinly sliced onions · step 11
26
Stir in the garlic and cook for about a minute until fragrant but not browned.
1 minLarge wide heavy based pan, Wooden spoonMeasured garlic · step 14
27
Add all the pepper strips and stir-fry until they are tender and beginning to char lightly at the edges.
5 minLarge wide heavy based pan, Wooden spoonSliced green bell pepper and sliced red pepper · step 20
28
Spoon the tomato paste into the centre of the pan.
5sLarge wide heavy based panTomato paste · 2 tbsp
29
Stir the tomato paste into the vegetables and cook, pressing it against the base of the pan, until it darkens to a deep brick-red.
1 min 30sLarge wide heavy based pan, Wooden spoon
30
Sprinkle the ground cumin over the sofrito.
5sLarge wide heavy based panGround cumin · 1 tsp
31
Sprinkle in the smoked paprika.
5sLarge wide heavy based panSmoked paprika · 1 tsp
32
Crumble in the dried oregano between your fingers.
5sLarge wide heavy based panDried oregano · 1 tsp
33
Stir everything together for 30 seconds until the spices are toasted and coating the vegetables evenly.
30sLarge wide heavy based pan, Wooden spoon
34
Pour in the white wine and scrape up all the caramelised bits from the base of the pan, letting it bubble and reduce by about half.
1 min 30sLarge wide heavy based pan, Wooden spoonDry white wine · 120 ml
35
Tip in the chopped tomatoes with all their juices.
5sLarge wide heavy based panRoughly chopped plum tomatoes · step 22
36
Ladle in about 250 ml of the reserved braising broth and stir to combine.
15sLarge wide heavy based pan, LadleBraising broth · step 7
37
Bring to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened and the tomatoes have broken down completely.
10 minLarge wide heavy based pan
38
Add all the shredded beef to the sauce and stir to combine thoroughly.
10sLarge wide heavy based panShredded beef · step 8
39
Season with the ground black pepper.
5sLarge wide heavy based panGround black pepper · 1 tsp
40
Add the remaining salt and stir it through.
5sLarge wide heavy based panSalt · 1 tsp
41
Simmer gently, stirring every few minutes, until the beef has absorbed the sauce and the whole mixture is rich, glossy and almost dry at the edges.
15 minLarge wide heavy based pan
42
Spoon the ropa vieja onto a large serving platter, spreading it out in an even layer.
20sLarge serving platterSauced shredded beef · step 41
43
Scatter the flat-leaf parsley leaves over the top and bring the platter straight to the table.
Result · Ropa Vieja
15sLarge serving platterFresh flat-leaf parsley leaves · 15 g
Printed 10 October 2026