---
title: Ultimate Cuban Ropa Vieja (Shredded Beef)
author: Kimberly Killebrew (The Daring Gourmet)
servings: 6
prep_time: 20m
cook_time: 2h
tags:
  - dinner
  - cuban
  - beef
  - slow-cooked
  - latin
source: The Daring Gourmet
---

Season @beef flank steak or chuck roast{2.5%lbs} with @kosher salt{1%tsp}, @black pepper{1/2%tsp}, and @ground cumin{1%tsp}.

Heat @olive oil{2%tbsp} in a #heavy Dutch oven{} over medium-high heat. Sear beef on both sides until deep golden brown, ~sear{5%minutes} per side. Transfer to a plate.

Add sliced @yellow onion{1%large}, sliced @red bell pepper{1}, sliced @green bell pepper{1}, and minced @garlic{5%cloves} to the pot. Sauté until softened, ~{5%minutes}.

Stir in @tomato paste{3%tbsp}, @ground cumin{1%tsp}, @dried oregano{1%tsp}, and @smoked paprika{1%tsp}.

Pour in @dry white wine{1/2%cup} and scrape browned bits from bottom of pan.

Add @crushed canned tomatoes{14%oz}, @beef broth{1.5%cups}, @bay leaves{2}, and sliced @pimiento-stuffed Spanish olives{1/2%cup} with @olive brine{2%tbsp}.

Return beef to pot, bring to a boil, cover tightly, and simmer over low heat for ~braise{2%hours} (or pressure cook on High for ~45 minutes) until beef is meltingly tender.

Remove beef to a plate and shred into long thin strands using two forks.

Return shredded beef to sauce, add drained @capers{2%tbsp} and chopped @fresh cilantro{1/4%cup}, and simmer uncovered for ~{10%minutes} to absorb sauce.

Serve with @white rice{}, @black beans (moros y cristianos){}, and sweet fried @plantains{}.\n