Cuban Ropa Vieja Recipe

December Featured Chef Chris Gonzalez uses his rich family roots to create mouth-watering dishes. Having family ties from Cuba, the Dominican Republic, and Spain provides various flavors to inspire his spin on classic meals. One of the recipes Chris so kindly shared with us this month is Ropa Vieja. The National Dish of Cuba, Ropa Vieja a.k.a “old clothes,” is the quintessential meal to experience a cultural taste of the largest island in the Caribbean.

Recipe And Photo By: Chris Gonzalez | Miami Wellness Club^®

Cuban Ropa Vieja

Recipe By: Chris Gonzalez | Miami Wellness Club^®

Course: Lunch / Dinner

Cuisine: Cuban

Prep Time: 30 Minutes

Cook Time: 4 Hrs. 30 Mins

Total Time: 5 Hrs.

Servings: 12 Servings

USWM Shopping List: Chuck Roast, Chicken Broth

Ingredients

• 2 Pounds Organic Grass Fed & Finished Chuck Roast
• 1 Large Organic Yellow Onion Thinly Sliced
• 1 Large Organic Green, Red and Yellow Bell Pepper
• 4 Cloves Organic Garlic Mashed in Mortar & Pestle
• 2 Teaspoons Organic Dried Oregano
• 2 Teaspoons Organic Ground Cumin
• 2 Teaspoons Organic Paprika
• 1/8 Teaspoon Organic Ground Allspice
• 1/8 Teaspoon Organic Ground Cloves
• 2 Teaspoons Celtic or Himalayan Pink Sea Salt
• ½ Teaspoon Freshly Ground Black Pepper
• ½ Cup Dry White Wine
• 1 Cup Organic Pasture Raised Chicken Broth
• (1) 16 ounce can Organic Crushed Tomatoes
• (1) 6 ounce can Organic Tomato Paste
• 2 Bay Leaves
• 1 Large Organic Carrot Cut in Half
• 1 Large Stalk Organic Celery Cut in Half
• 1 Cup Organic Green Olives stuffed with Red Peppers (Rinsed & Drained)
• ½ Cup Thinly Sliced Organic Roasted Red Peppers
• ¼ Cup Organic Pimientos, drained
• 2 Tablespoons Organic Capers, rinsed & drained
• 1/3 Cup Chopped Fresh Organic Parsley

Instructions

1. Pat the beef dry and sprinkle with salt and freshly ground black pepper.
2. Heat a little bit of organic cold-pressed olive oil in a Dutch oven over high heat, once hot add the beef and brown generously on all sides. Transfer the beef to a resting plate. (Do not discard the drippings and blackened bits in the pot, as they are key to the flavor.)
3. Add the sliced vegetables to the pot and cook over medium heat for approximately 15 – 20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
4. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
5. Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the carrots, celery and bay leaves.
6. Transfer the beef to a plate and shred it with a fork.
7. Add shredded beef to the Dutch oven and stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

Explore more Featured Chef recipes on the Discover Blog. 

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