In a Dutch oven or pressure cooker, brown the beef on all sides in oil. Add the beef broth, salt, and pepper. Simmer over low heat until the meat is tender enough to shred (2-2.5 hours in a regular pot, 45 minutes in a pressure cooker). Remove the meat and set the broth aside. Once the meat has cooled slightly, shred it into thin strands using two forks.
Ropa Vieja (Panamanian Shredded Beef)
- Total time - 2.5 - 3 hours
- Preparation - 15 minutes
- Cooking time - 2 - 2.5 hours
- Servings: 4
- Country: Panama
The key to a perfect Ropa Vieja is slow cooking, which transforms the beef into an incredibly tender and fibrous texture. Let the meat cool down slightly before you shred it to make it easier to handle. In Panama, this dish is served with white rice, sweet plantains (platano maduro), and fried plantain patties (patacones).
Ingredients
Ingredients for Ropa Vieja
- 1 kg beef flank or brisket
- 1 liter beef broth
- 1 piece red bell pepper, sliced into strips
- 1 piece yellow onion, sliced into strips
- 3 cloves garlic, minced
- 1 can (400 g) canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin, ground
- 0.5 teaspoon dried oregano
- 0.5 cup pitted green olives
- salt and black pepper
- vegetable oil
Instructions
Step 1: Preparing the Beef
Step 2: Preparing the Sauce
In the same pot, add a little more oil and sauté the onion and bell pepper until soft. Add the minced garlic and cook for 1 minute to release the aroma. Add the crushed tomatoes, tomato paste, cumin, and oregano. Simmer for 10-15 minutes until the sauce has reduced.
Step 3: Finishing the Dish
Add the shredded meat, olives, and 1 cup of the reserved beef broth to the sauce. Mix everything thoroughly. Cover and simmer over low heat for another 30-45 minutes to let the flavors meld perfectly. If the dish is too thick, add more broth.
Step 4: Serving
Serve hot with white rice and plantains. You can also garnish with chopped fresh cilantro or parsley.