Ropa Vieja (Recipe + Video)

Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.

Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.

In the same pan, add in sliced onions and bell peppers and sauté for 10-15 minutes.

Mix in garlic along with oregano, cumin, paprika, smoked paprika, cloves and allspice powders. Mix well.

Pour in wine and cook for 5 minutes. Stir in crushed tomatoes and tomato paste and mix well.

Add in chicken broth and cook for 5 minutes.

Put beef chunks back into the mixture, along with bay leaves. Bring it to boil, then reduce heat to low. Cover and cook for 3-4 hours, or until meat is fork tender. (Give it a stir every 30-40 minutes)

Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce.

Stir in olives and capers and simmer for 15-20 minutes, uncovered until the sauce thickens up.

Adjust salt and pepper to your liking and garnish with parsley.

Serve ropa vieja with white rice, black beans and tostones, or see many other serving options in the body of the post.

Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.

Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.

In the same pan, add in sliced onions and sauté for about 10 minutes, until soft and starting to brown up.

Stir all ingredients, except olives and capers, together well in the slow cooker.

Cover and cook 8-10 hours on low or 5-6 hours on high, or until meat is very tender.

Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce.

If there are excess juices, you can remove some to a bowl. Stir in olives and capers and cook for 15-20 additional minutes.

Adjust salt and pepper to your liking and garnish it with parsley.

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.

Heat oil in instant pot set to SAUTE mode and sear the meat to golden brown all over. Plate it out.

Add sliced onions and bell peppers and sauté for 10-15 minutes.

Stir in beef chunks all remaining ingredients, except olives and capers.

Seal lid and cook for 90 minutes on HIGH pressure. Allow pressure to naturally release.

Remove lid and shred beef with two forks.

Press SAUTE button, stir in olives and capers, and cook 10 minutes.

Adjust salt and pepper to your liking and garnish it with parsley.

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.