Puerto Rican Ropa Vieja
A Puerto Rican twist on a Cuban classic. This Puerto Rican Ropa Vieja is slow cooked and braised in sofrito, tomato sauce, cumin, oregano, garlic, and more. Cooked in ONE POT, this meal is easy and flavorful! Serve with white rice and black beans.
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!