This Puerto Rican-style ropa vieja is made by slowly braising beef chuck roast in a fragrant sauce of onions, peppers, tomatoes, olives, and raisins until meltingly tender.
What is Ropa Vieja?
First, it’s the national dish of Cuba and loved throughout the Latin Caribbean, so you know it’s going to be captivatingly good. A long, slow braise tenderizes the relatively tough, inexpensive cut of meat and infuses it with a tangy, spicy sweetness. This version isn’t the classic Cuban version, which uses flank steak—the long, ropy fibers are how it earned its name—and slightly different ingredients, but this Puerto Rican inspiration is still stellar and relies on the even less expensive chuck roast.
Puerto Rican-Style Ropa Vieja
- Quick Glance
- Quick Glance
- 30 M
- 3 H, 30 M
- Serves 6 to 8
Preheat the oven to 300ºF (150ºC).
In a large, heavy, ovenproof pot, such as a Dutch oven, stir together the onion, garlic, bell peppers, diced tomatoes with their juice, mustard, raisins, and olives (hang onto that liquid from the olies for later).
Sprinkle the chuck roast all over with the salt, pepper, and cumin. Nestle the pieces into the mixture in the pot. Cover the pot tightly with a lid or aluminum foil.
Roast the beef until it’s incredibly tender and shreds easily when you poke at it with tongs or a couple of forks, 3 to 3 1/2 hours.
Add the olive liquid to the pot and use those tongs or forks to shred the beef directly in the pot (discard any large pieces of fat as you work).
Stir the beef and juices together to combine. Taste and, if desired, add more salt. Serve warm with cilantro, if desired. (It’s honestly better the longer it sits. You can refrigerate it for up to a week and arm it up in a saucepan over low heat, splashing in little water or stock if it needs some moisture. You can also freeze it for up to 3 months.)