Cuban Ropa Vieja
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
For making the broth:
  • 4 lbs. beef brisket or flank, cooked and shredded
  • 2 garlic cloves, crushed
  • 4 large onions, peeled and quartered
  • 4 carrots, peeled and sliced
  • A bunch of fresh parsley
  • 2 bay leaves
  • 2 tsps. of salt
  • 2 tsps. of peppercorns
For making the Sauce:
  • 4 tbsps. of olive oil or vegetable oil
  • 6 garlic cloves, minced
  • 4 tsps. of salt
  • 1 tsp. of ground pepper
  • 2 tsps. of dried oregano
  • 1 tbsps. of ground cumin
  • 2 large onions, diced
  • 2 bay leaves
  • 2 cups of tomato sauce, preferably strained
  • 4 tbsps. of tomato paste
  • 1 cup of reserved beef broth
  • 1 cup of dry white wine
  • 2 tbsps. of white wine vinegar
  • 2 large green peppers, broiled, blistered, peeled and sliced
  • Jar pimientos, optional
To prepare the broth:
  1. Place the brisket in a large pot and cover it with water. Add all the ingredients.
  2. Bring to a boil over high heat. Simmer in low heat for a few hours or until the meat is ready.
  3. Remove the meat from the pot and let it cool down. Save a cup of broth for the sauce.
  4. You can save the rest of the broth for making soup or sauce.
To prepare the sauce:
  1. Clean the green peppers into halves and broil them until the skins are blistered. Remove the skin and cut them into strips. Set them aside.
  2. Heat the oil in a large skillet in medium heat. Sauté the garlic and onion, for about 3 to 5 minutes. Reduce to medium-low, add the ground cumin, ground pepper, salt and bay leaves and cook for another few minutes. Add the tomato sauce, tomato paste, broth, wine, vinegar and simmer for 10 minutes.
  3. Stir the shredded meat and the green pepper strips into the sauce. Cover and simmer for 20 minutes for the flavors to blend.
  4. Garnish with sliced jar pimientos.
For the crockpot version:
1. Brown the beef brisket using a large skillet with cooking oil, about 5 minutes on each side.
2. Transfer the browned meat in a crockpot or slow cooker.
3. Add all the sauce ingredients only; use garlic powder instead of fresh.
4. Skip the rest of the ingredients for the broth.
4. Cook in high for 5 hours or low for 10 hours.
5. Shred the meat when ready to serve.
Recipe by Lani Cooks at