Ropa vieja
Beef cooked until it pulls apart, then simmered in a garlicky tomato and pepper sauce. Cuba's national dish.
- Time3 hr 30
- LevelMedium
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the brisket, one onion, the carrot and the bay leaves in a large pan. Cover with water and bring to the boil. Skim off any scum, then simmer with the lid on for 2 hours 30 minutes, until the beef shreds easily.
150 min - 2
Lift out the beef and let it cool for 15 minutes. Shred it with two forks. Keep 150 ml of the cooking liquid and throw the rest away.
15 min - 3
Heat the oil in a large frying pan. Cook the remaining onion and the peppers for 10 minutes until soft. Add the garlic, cumin and oregano and cook for 1 minute until fragrant.
10 min - 4
Stir in the tomato purée, passata, wine, vinegar and the reserved liquid. Simmer for 10 minutes.
10 min - 5
Add the shredded beef and the olives. Simmer gently for 20 minutes, until thick and the beef has soaked up the sauce. Season with the pepper and salt.
20 min - 6
Serve with white rice, black beans and fried plantains.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.