One pot meals are some of my favorite recipes and this Puerto Rican Ropa Vieja is definitely a must try. Slow cooked in a delicious sofrito tomato base, this braised shredded beef dish brings the iconic flavors of Puerto Rico to a classic Cuban recipe.
What is Ropa Vieja?
The name translates to “old clothes/rags” since the chuck beef used in this recipe is shredded similar to raggedy, torn clothing. Despite the name, this recipe is incredibly flavorful and easy to make. It’s origins come from Spain but became widely popularized in Cuban cuisine.
And yes, before you ask – Puerto Rican also cook Ropa Vieja. Since the origins of this dish came from Spain, it obviously found it’s way to many Caribbean islands that were colonized by the Spanish.
Ingredients and Seasonings
The Puerto Rican way to make Ropa Vieja includes simple and fresh ingredients. But what really sets it apart from the other recipes is the SABOR! These seasoning create a well-balanced flavor profile that make your mouth water. Here’s my list:
- Beef chuck roast
- Homemade sofrito: https://www.nataknowsbest.com/puerto-rican-sofrito/
- Bay leaves
- Dried oregano
- Garlic powder
- Ground cumin
- Smoked paprika
- Adobo All-Purpose seasoning
- Sazón con culantro y achiote
- Tomato paste & fresh tomatoes
- Ketchup (trust me 😜)
Preparation – Tips and Tricks
Preparing Puerto Rican Ropa Vieja is easy but is does require patience and love. Remember this recipe is slow cooked and braised for hours to develop maximum flavor. But, not to worry, I crafted a list of important tips and tricks that helped me along the way.
- Rest the meat at room-temperature! This tip is so important for an even sear. Before you even begin heating up that oil, make sure your meat is seasoned and resting at room temperature. If your meat is cool/cold when it touches the hot oil, parts of the meat will seize up (edges begin to curve up, while the center is still unseared.)
- Pick Chuck Roast with a fat cap! That white sheet of fat that surrounds chuck roast packs a TON of flavor! While it’s fine to trim off a little, make sure to keep most of it on. As you sear each side of the roast, the fat will slowly melt and incorporate with the braising liquid. FAT = FLAVOR!
Puerto Rican Ropa Vieja
Equipment
- Dutch pot/caldero
Ingredients
- 3 pound beef chuck roast with fat cap
- 1 cup homemade sofrito recipe linked above
- 10 spanish stuffed olives (chopped) optional
- 3-5 small bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon adobo all purpose seasoning
- 2 packets sazon with culantro y achiote
- 6 oz tomato paste
- 15 oz crushed tomatoes 5-6 fresh diced tomatoes
- 2 tablespoons ketchup
- 8 cups chicken broth
- salt and pepper to taste
- olive oil as needed
Instructions
- Preheat oven to 250ºF. Cut the chuck roast in half so it will be able to fit into caldero or dutch pot.
- Liberally season the chuck roast with coarse salt and black pepper. Massage in seasoning. Set aside and let rest for about 20 minutes or until the meat is room temperature. Make sure the meat isn’t cold prior to searing. An even room temperature allows for an even sear
- In your Dutch pot, add enough olive oil to coat the bottom. Sear the meat on each side, about 4-5 minutes. Leave beef drippings in pot and set the meat aside while you work on the braising liquid.
- In the same pot with beef drippings, add sofrito and sauté for about 5 minutes. Then add the olives, dried oregano, granulated garlic, ground cumin, smoked paprika, adobo and sazón. Toast the spices and let them bloom a bit, about 2 minutes or until fragrant
- Add the tomato paste and stir well until fully incorporated. Then add the crushed tomatoes, ketchup, and broth.
- Lastly, add the bay leaves and nestle the seared chuck roast into the braising liquid and cover with the lid. Cook in the oven for 3 hours, fully covered.
- After the 3 hours, remove the pot from the oven and remove the meat. Set aside and shred with two forks or with your hands when cool enough to handle.
- Meanwhile, on the stove, bring the braising liquid to a boil and skim any fat that is on the top. Boil for about 10-15 minutes to reduce and thicken up; fold the shredded beef back into the sauce.
- Serve the ropa vieja with white rice and enjoy!
