- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“This classic Cuban dish features beef brisket cooked in a pressure cooker and shredded into long strips, simmered in a dense sauce of peeled tomatoes, bell peppers, garlic, bay leaf, and cumin. Rich in juiciness, tradition, and a shredded texture.”
What you need to know
- Searing the beef brisket in hot oil develops golden color and toasted notes on the bottom of the pot.
- Pressure cooking for 1 hour transforms tough muscle fibers into long strands that are easy to shred with a fork.
- The gentle 30-minute simmer of the shredded meat with the bell peppers concentrates the aromatic tomato sauce.
Ingredients
Main
- 1 kg of beef brisket
- 2 chopped onions
- 2 bell peppers (1 green and 1 red), cut into strips
- 4 cloves garlic, minced
- 1 can of peeled tomatoes
- 2 tablespoons olive oil
- 2 teaspoons of cumin
- Salt and pepper to taste
- 1 bay leaf
Instructions
Principal
- In a pressure cooker, heat the olive oil and brown the meat on all sides.
- Remove the meat and sauté the onion, garlic, and bell peppers until soft.
- Add the meat back to the pan, add the peeled tomatoes, cumin, bay leaf, salt, and pepper.
- Cover with water and cook under pressure for 1 hour.
- Shred the meat with the help of two forks and mix into the sauce in the pan.
- Cook over low heat for another 30 minutes to develop the flavors.
- Check the seasoning and adjust if necessary.
- Serve hot, accompanied by rice and beans or on a tortilla plate.
Chef's tips
- Shred the meat while still warm with your hands or two forks to get long strips that resemble the traditional name of the dish.
- Strain and use half of the meat cooking water to enrich the tomato and bell pepper sauce in the pan.
- Keep the heat low and stir occasionally in the final minutes for the sauce to thicken without burning the bottom.
Variations
- Ropa vieja with olives: add two tablespoons of sliced green olives and capers to the sauce.
- Touch of white wine: add half a cup of dry white wine to the sautéed bell peppers before the tomato.
- Empanada filling: use the thick cold shredded meat as a generous filling for pastries or baked empanadas.
Substitutions
- Beef brisket can be replaced by flank steak, chuck roast, front muscle or boneless ribs.
- The canned peeled tomatoes can be replaced by 6 ripe peeled tomatoes, chopped in the sauté.
- The green and red bell peppers can be complemented with thin strips of yellow bell pepper.
How to store
Store the meat with the sauce in a glass container with an airtight lid in the refrigerator for up to 4 days. The dish develops the flavors of the spices the next day; reheat in a pan over low heat, stirring until it boils completely.
Can it be frozen?
Freezes very well in airtight containers or specific bags for up to 3 months. Thaw in the refrigerator for 12 hours or directly in the pan over low heat with two tablespoons of hot water to restore the fluid texture.
What to serve with
Serve accompanied by white long-grain rice, black beans seasoned with cumin, fried plantains, and cassava in oil. To drink, combine with sparkling water flavored with lemon or chilled Pale Ale beer.
Frequently asked questions
How to shred beef brisket meat faster?
After coming out of pressure, remove excess liquid, cover the pot, and shake vigorously for 20 seconds to shred.
Is cumin mandatory in this preparation?
Ground cumin is the signature seasoning of Caribbean and Hispanic cuisine; use in moderation to balance the tomato.
Why does this classic Cuban dish have the name Ropa Vieja?
The long, shredded strips of beef mixed with colorful strips of bell pepper resemble scraps of old fabrics.
Can I prepare the meat without a pressure cooker?
Yes, cook in a common covered pot with enough water for about 2 and a half hours until the fibers are very soft.
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