Cuban Ropa Vieja

16 INGREDIENTS • 10 STEPS • 3HRS

Cuban Ropa Vieja

Recipe

This Cuban Ropa Veija is an old family recipe. Full of history, and full of and flavor!

Love This Recipe?

Cuban Ropa Vieja

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This Cuban Ropa Veija is an old family recipe. Full of history, and full of and flavor!

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

3HRS

Total Time

$2.92

Cost Per Serving

Ingredients

Servings

8

us / metric

3 lb

Beef Rump Roast

1 tsp

to taste

Water

1 pckg

Red Chili Pepper, deseeded, roughly chopped

1

Green Bell Pepper, deseeded, roughly chopped

1

Yellow Onion, roughly chopped

10 stalks

Scallions, trimmed, chopped

2 handfuls

2 heads

Garlic, peeled

2 Tbsp

Lard

1 cup

Tomato Sauce

to taste

I used Jacobsen® Sea Salt

1 tsp

Ground Cumin

1 tsp

Adobo Seasoning

1 tsp

Badia Complete Seasoning®

to taste

White Rice, cooked

Nutrition Per Serving

VIEW ALL

Calories

343

Fat

14.7 g

Protein

39.9 g

Carbs

14.4 g

Love This Recipe?

Cuban Ropa Vieja

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

Cooking InstructionsHide images

step 1

Cut Beef Rump Roast (3 lb) into 2-inch chunks.

step 2

Place meat into a pot and cover it with Water (to taste). Add Salt (1 tsp). Bring to a boil and then reduce to a simmer and cover for 2 hours and 40 minutes.

step 3

Into a food processor, add Red Chili Pepper (1 pckg), Green Bell Pepper (1), Yellow Onion (1), Scallions (10 stalks), Fresh Cilantro (2 handfuls), and Garlic (2 heads). Pulse until well combined. Cover and place in fridge until ready to use.

step 4

Using two forks, shred the beef.

step 5

Into a cast-iron skillet, add Lard (2 Tbsp) and allow to warm up. Add 1/4 cup of the blended vegetable mixture.

step 6

Add Tomato Sauce (1 cup) and stir to combine over a low-medium heat.

step 7

Add the meat back into the skillet, stirring to cover in sauce. If the mixture is getting too dry, add some of the broth from the pot used to cook the meat.

step 8

Season with Sea Salt (to taste), Ground Cumin (1 tsp), Adobo Seasoning (1 tsp), and Badia Complete Seasoning® (1 tsp). Mix well.

step 9

Reduce to a simmer and cook for another 10-15 minutes, adding more broth if desired.

step 10

Serve over a bed of White Rice (to taste). Enjoy!

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