Ropa vieja (Cuban shredded beef in pepper sauce)

Ropa vieja is Cuba's national dish: beef cooked for a long time, then shredded and simmered in a tomato-and-pepper sauce. Its name means "old clothes", because the shredded meat resembles a tattered, ragged garment.

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Method

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1. Bring the meat to the boil with the water, bay leaves and a little salt, then simmer covered over low heat for 1.5-2 hours, until very tender. ⏱ Timer: 1.5 h
2. Remove the meat, let it cool enough to handle, then shred it along the grain.
3. Soften the onion and pepper in the oil for 5-6 minutes, add the garlic, cumin and smoked paprika. ⏱ Timer: 5 min
4. Add the tinned tomatoes and cook for 10 minutes, until thickened. ⏱ Timer: 10 min
5. Stir in the shredded meat with a little of the cooking liquid, and simmer for a further 15-20 minutes, until the sauce has soaked through the meat. ⏱ Timer: 15 min
6. Serve sprinkled with olives and capers, with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the meat until it falls apart easily with a fork, as this is the only way it can be shredded.
• Let the meat cool enough to handle safely before shredding.
• Let the sauce simmer with the meat for a few more minutes after adding it, so the strands soak up the flavour.
• Flat iron steak also works instead of shin, though shin's connective tissue gives a truly silky result.

Frequently asked questions

Why is it called old clothes?

The state of the shredded meat in the sauce resembles a worn, ragged piece of clothing, hence the playful name.

Can it be made ahead?

Yes, even a day ahead, as the flavours come together even better the next day; let it come to room temperature before reheating.

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