Recipe Background
Ropa Vieja, a Cuban classic, stands out with its vibrant spices and slow-cooked depth.
The first time I made Ropa Vieja, it was during my brief stint living in Miami. Fresh off a plane, barely settled, I found myself craving something both comforting and wholly new. My Cuban neighbor, Rosa, noticed the lost look on my face and invited me over. Amidst a kitchen filled with the warmth of cumin and oregano, she introduced me to this iconic dish. Watching her expertly slice bell peppers—a rainbow of green, red, and yellow—entranced me. She shared stories of her grandmother's kitchen, where cans of crushed tomatoes and brined olives were constant companions, just like in mine now.
It was in that sunny, spice-scented kitchen that I learned the magic of Ropa Vieja lies in patience. Rosa whispered her secret: always sear the beef until golden-brown before the slow simmer to lock in flavors. She also insisted that the smoked paprika was essential for depth, a tip I carry with me even today. To my surprise, a splash of white wine was added—not a drop more or less—enhancing the rich tapestry of flavors.
By the time I started my own batch at home, echoing Rosa’s rhythmic slicing and chopping, a sense of connection washed over me. As the pressure cooker hissed its rhythmic tune, I realized Ropa Vieja was more than a meal; it was a celebration of shared stories, seasons, and friendships. And in its tender, shredded beef enfolded with vibrant spices, it became a staple, always reminding me of that formative time in vibrant Miami.
Ingredients
For the meat:
- 1 (3.5-pound) beef chuck roast
- 1 teaspoon adobo seasoning
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 (1.41-ounce) packet sazón seasoning such as Badia® Sazón con Culantro y Achiote
For the Ropa Vieja:
- 1 tablespoon oil
- 2 onions sliced
- 4 bell peppers green, red, yellow, and/or orange, sliced
- 9 cloves garlic finely chopped
- 3 teaspoons dried oregano
- 3 teaspoons cumin
- 3 teaspoons paprika
- 2 teaspoons smoked paprika
- 1/4 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1 cup dry white wine
- 2 (15-ounce) cans crushed tomatoes
- 4 tablespoons tomato paste
- 1 cup chicken broth
- 2 bay leaves
- salt to taste
- pepper to taste
- 3/4 cup pimiento stuffed olives
- 1/4 cup capers
Directions
- Cut the chuck roast into 4-5 large chunks.
- In a large bowl, add the adobo seasoning, 1/2 teaspoon of the pepper, 1 teaspoon of the cumin, the garlic powder, 1 teaspoon of the dried oregano, 1 teaspoon of the paprika, and the sazón seasoning and whisk to combine.
- Add the beef pieces to the spice mixture and rub until they are well-seasoned.
- Add the beef pieces to a large pressure cooker and set the pressure cooker to sauté mode.
- Sear the beef pieces until golden-brown, about 2-3 minutes per side.
- Transfer the beef pieces to a plate.
- Add the oil to the pressure cooker and heat.
- Add the onions and the bell peppers to the hot oil and cook, while stirring, until very soft, about 10-15 minutes.
- Add the browned beef pieces, the garlic cloves, the remaining oregano, the remaining cumin, the remaining paprika, the smoked paprika, the ground cloves, the allspice, the white wine, the crushed tomatoes and their juices, the tomato paste, the chicken broth, the bay leaves, the salt, and the extra pepper to the pressure cooker and stir to combine.
- Seal the pressure cooker and cook on high pressure for 90 minutes.
- Carefully release the pressure, then carefully remove the lid.
- Optionally, using two forks, shred the beef. Shredding the beef is the traditional way to serve Ropa Vieja, but it is not necessary.
- Switch the pressure cooker to the sauté mode and add the olives and the capers.
- Cook the beef mixture, while stirring, until fragrant, heated through, and incorporated, about 10 minutes.
- Taste the beef mixture and season it with more of the salt and more of the pepper, as needed.
- Serve.
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