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Servings:

Cuban Ropa Vieja

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

Total Time

3hr

0.0

0 Ratings

Author: Smoky Ribs BBQ

Servings:

Ingredients

•

3 lb

Beef Rump Roast

•

1 tsp

Salt

•

to taste

Water

•

1 pckg

Red Chili Peppers , deseeded, roughly chopped

•

Green Bell Pepper , deseeded, roughly chopped

•

Yellow Onion , roughly chopped

•

10 stalks

Scallions , trimmed, chopped

•

2 handfuls

Fresh Cilantro

•

2 heads

Garlic , peeled

•

2 Tbsp

Lard

•

1 cup

Tomato Sauce

•

to taste

Sea Salt

•

1 tsp

Ground Cumin

•

1 tsp

Adobo Seasoning

•

1 tsp

Badia Complete Seasoning®

•

to taste

White Rice , cooked

Cooking Instructions

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

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.

Into a food processor, add Red Chili Peppers (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.

Using two forks, shred the beef.

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

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

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.

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

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

10.

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

Nutrition Per Serving

CALORIES

343

FAT

14.7 g

PROTEIN

39.9 g

CARBS

14.4 g