Ropa Vieja
Ropa Vieja is slow-cooked beef at its best—tender, shredded, and packed with flavour.
Our take on this Cuban-inspired classic combines melt-in-your-mouth beef with peppers, tomato, broth, our Mild Taco Seasoning for rich, smoky depth in every bite.
Forget the cutlery—grab some Lightly Salted Tortilla Chips and scoop it up. Serve with rice and warm Cantina Beans, and you’ve got comfort food done properly.
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Prep time
20MINS
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Cook time
6HRS, 35MINS
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Total time
6HRS, 55MINS
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Ideal for
Dinner -
Make it
Mexican -
Serves
5
Nutrition: Per serving
kcal 121 fat 4.2g saturates 1.1g carbs 12.7g sugars 2.6g fibre 0.9g protein 8.1g salt 3.7g
Found in the
Mexican Section
Ingredients
Shredded Beef:
- 2 tbs olive oil
- 800g / 1.7 lb beef brisket
- Salt and pepper, for seasoning
- 500ml / 2 cups water
- 1 bay leaf
- 3 garlic cloves, whole
- 1/2 white onion, whole piece
- 1 tsp salt
- 1 tbs black peppercorns
Sauce:
- 3 peppers (yellow and red), cut into strips
- 1 white onion, sliced into half moons
- 3 garlic cloves
- 1 tbs oregano
- 1 tbs Mild Taco Seasoning
- 125ml / ½ cup white wine
- 500ml / 2 cups passata
- 250ml / 1 cup broth (use meat cooking liquid)
To Serve:
- White steamed rice
- 1 pack of Lightly Salted Tortilla Chips
- 1 pack of Cantina Beans (optional)
How to make it
- Begin by cooking your meat. You can do this the evening before, or in the morning. Prepare a large pan with 1 tablespoon of olive oil over high heat. Once it’s smoking hot, place the brisket seasoned with salt and pepper in it and sear your meat. When ready, remove from the pan and place the brisket directly into the slow cooker. Add the water, bay leaf, garlic, onion, salt and black peppercorns, then close the lid. Depending on your slow cooker functions you can either cook it for 6 hours on high mode or on the pressure cooker mode for 2 hours.
- Once your meat is ready, release the safety valve if cooked in slow cooker mode, as this will release all the pressure inside so it’s safe to open. Remove the lid and place the meat in a bowl. With the help of two forks shred the meat. Your brisket should be tender, juicy, and easy to shred. Reserve the cooking liquid and strain it using a fine mesh sieve to get rid of the aromatics and obtain a clear broth.
- Heat up the remaining olive oil in a heavy-based casserole dish. Once it’s hot enough fry the peppers, onion and garlic. Stir, and let them cook for 2 to 3 minutes before adding the oregano, Mild Taco Seasoning, and the white wine. Let the alcohol evaporate for a couple of minutes before adding the passata and homemade broth. Bring to a boil and add the shredded brisket into the sauce. Season with salt and pepper to taste, and let it simmer on low with a lid on for 30 minutes.
- When your ropa vieja is ready, serve it in bowls with steamed white rice, Lightly Salted Tortilla Chips and a side of warm Cantina Beans.
What To Serve With Ropa Vieja
Serve it with a portion of this Mexican Black Beans recipe.
Download Our Free Guide To Mexican Classics
Your free guide will be emailed to you immediately. You can cook brisket or chuck steak in the oven in a baking dish, covered with tin foil for 3 to 4 hours at 180C. Make sure there's enough liquid as it cooks so that you can add broth or water on top half way through the cooking time. Beef brisket, flank or chuck steak. This is because they are lean cuts with thick long strands of muscle fiber that lend itself well to slow cooking and then shredding. This dish is made with lean steak and so is perfect if you're trying to be healthier. It also contains lots of veggies, protein and nutrients. Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
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FAQs
How to make ropa vieja without a slow cooker?
What meat to use for ropa vieja?
Is ropa vieja healthy?
