My Cuban Abuela’s Ropa Vieja Recipe | Cuban Style Shredded Beef

Learn how to make My Cuban Abuela’s Ropa Vieja Recipe — a savory dish of shredded beef in a light, yet super flavorful sauce! It’s easy to make and so delicious! I’ll teach you how to make it exactly as my abuela learned how to make it back during the years when she lived with her family in Cuba, as I am fortunate enough to have a written out recipe, in her handwriting! 🥰 🥰 It’s such a treasure to me, and I’m going to share it with you! Being the youngest of her siblings, she was the only one of them that was born in Cuba after her Sephardic family had to leave Turkey. They thrived there for about 35 years and learned to prepare the delicious local cuisine. The fact that I can whip up this yummy dish whenever I want a little taste of Abuela’s cooking is a blessing, and now you can share in my joy! It’s a great dish to serve with some white rice, but the sky’s the limit! Try it on a baked potato, or in an arepa, or even with some quinoa or mashed potatoes! It’s a great and different meat dish that’s perfect for any occasion! As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video. I will also list the ingredients and procedure below for your convenience… •2 Ibs Flank Steak, Skirt Steak, Brisket, Chuck, or Boneless Short Ribs •2 Bay Leaves, Plus 1 More, Separate •1 tsp Salt, Plus 1 More tsp, Separate •4 Black Peppercorns •3 Tbsps Extra Virgin Olive Oil •1 Yellow Onion •1 Red Bell Pepper •3 Garlic Cloves •About 1/3 of a Bunch of Parsley (Approximately 1/2 Cup Chopped) •1/4 tsp Dried Oregano •8 Ounces Tomato Sauce •1 1/4 Cups White Wine •1 tsp White Vinegar •Fresh Ground Black Pepper to Taste Place your choice of meat (2 pounds) in a large pot with plenty of water, along with 2 bay leaves, 4 black peppercorns, and 1 teaspoon of salt. Allow it to come to a simmer/low boil on medium heat, which should take about 15 minutes, then cover the pot, but leave room for steam to vent, set the heat to low, and cook for an additional 2 hours and 15 minutes, or until the meat is fully cooked and tender. While the meat is cooking, dice 1 yellow onion, mince 3 garlic cloves, deseed and julienne 1 red bell pepper, and chop up the leaves of about 1/3 of a bunch of parsley, which should be approximately 1/2 cup chopped. In a medium sized pot add 3 tablespoons of extra virgin olive oil and your minced garlic, and cook for 2 or 3 minutes on low until fragrant, while stirring constantly. Then, add the diced onion and sweat for about 5 minutes, while stirring. Then, add the julienned red bell pepper and 1/2 cup of chopped parsley, and stir to combine. Then, add a bay leaf, 1/4 teaspoon of dried oregano, 1 teaspoon of salt, and freshly ground black pepper to taste. Then, add 1 teaspoon of white vinegar, and 1 1/4 cups of white wine. Stir to combine, then add 8 ounces of tomato sauce, stir again, allow to come back to a simmer, then cover, but vent, and allow to cook on low for 15 minutes. After 15 minutes, stir the sauce, then place the lid firmly on the pot, turn the heat off, and allow the covered pot to sit on the stove until the meat is ready. Check on the meat 2 or 3 times during the cooking process, and using tongs, flip the meat over each time you check on it. Add warm water to the pot if the water level is getting too low, by adding some water to a glass measuring cup, and warming it up in the microwave, before adding it in. Once 2 hours and 15 minutes have passed, turn off the stove, remove the meat from the pot with the help of some tongs, and place it into a medium sized bowl —but do not discard or drain the cooking liquid! Use 2 forks to shred the now very tender meat, then add it into the pot of sauce, along with 1 1/2 cups of the cooking liquid. Gently stir to combine, then turn the heat on to low and cook for about 5 minutes to allow the flavors to marry and the Ropa Vieja to warm up. Serve on a platter and enjoy with your favorite side.