Ropa Vieja
This Cuban dish is rich and aromatic with an earthy, sweet, and lightly acidic broth. Bright and briny pops from olives along with fresh cilantro finish this delicious beef stew. Best of all, this can be made in the oven, pressure cooker, or slow cooker.
Servings 4
Calories 527kcal
Ingredients
- 1 tablespoon avocado oil
- 2 pounds stewing beef such as chuck cut into several large pieces
- 1 1/2 teaspoons salt
- 1 yellow onion sliced
- 1 bell pepper sliced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 2 bay leaves
- 1/4 teaspoon allspice ground
- 1/8 teaspoon cloves ground
- 2 cups chicken stock
- 14.5 ounce can diced tomatoes
- 1 tablespoon gelatin
- 1/2 cup green olives
- 1/2 tablespoon white vinegar or lime juice
- 1/4 cup cilantro chopped
Instructions
- Preheat the oven to 250ºF.
- Heat the avocado oil in a heavy bottomed dutch oven over medium-high heat. Season the beef with salt and when the oil is hot, add the beef to the pan and brown well on all sides. Transfer to a plate and set aside, do not clean the pan.
- Add the onions and bell peppers and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomato paste, cumin, paprika, oregano, bay leaves, allspice, and cloves. Cook, stirring constantly for 1 minute more, until fragrant. Add the chicken stock and can of tomatoes with juices. Bring to a boil and then add the beef back. Cover the pot with a lid and transfer to the oven. Cook at 250ºF for 2 1/2-3 hours, or until completely tender.
- Use a slotted spoon to transfer the meat and vegetables to a bowl and set aside, leaving the braising liquid in the dutch oven. Stir in the gelatin and bring the liquid to a boil and cook until reduced to about 1/3 cup.
- Using two forks, shred the beef and then stir the reduced braising liquid into the meat and vegetables. Stir in the vinegar, olives, and cilantro.
Notes
This dish is also easy to prepare in a pressure cooker or slow cooker. Simply add all ingredients except the olives, vinegar, and cilantro. Cook at the highest pressure for 40 minutes and allow the pressure to release on natural. You can also slow cook this on high for 3-4 hours or low for 6-8 hours. Simply remove the meat and vegetables, shred, and reduce the sauce as above.
Protein:Energy Quotient [calories]: 0.88
Nutrition without avocado oil: Calories: 496 cal, Carbs: 12g, Fiber: 4g, Fat: 29g, Protein: 48g, Protein:Energy Quotient [calories]: 0.98
Nutrition
Calories: 527kcal | Carbohydrates: 12g | Protein: 48g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 1942mg | Potassium: 1171mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1670IU | Vitamin C: 52mg | Calcium: 118mg | Iron: 7mg