Ropa Vieja Cubana

The name is “Ropa Vieja,” meaning “Old Clothes.”

Serves: 6

Prep Time: 2 hours

Cook Time: 35 minutes


    • 2 lb beef brisket
    • 1-1/2 large sweet Vidalia or sweet onion, diced small
    • 1-1/2 large sweet red bell pepper, diced small
    • 1 small can pimentos morrones, fire roasted peeled 
 pimentos, diced
    • 20 small pitted pimento stuffed green olives drained 
 of the brine
    • 8 clove fresh garlic smashed or minced
    • 1/4 cup red burgundy or merlot wine
    • 1/4 cup fresh parsley, diced


    • 2 large bay leaves
    • 1 tsp dried oregano
    • 1 tsp ground cumin


  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne peppers, optional
  • 1/2 tsp Goya adobo seasoning
  • 2 Tbsp apple vinegar
  • 8 oz can tomato sauce
  • 1 small packet Sazon Goya seasoning
  • 3 sprigs fresh cilantro, diced
  • 1/4 cup virgin olive oil
  • 1 large lime, juiced
  • 1/4 cup tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1/2 cup beef brisket broth
    • Put brisket in a large pot of cold water add half onion, half green pepper, one bay leaf, three cloves garlic smashed and one tsp salt. Cover and cook for about four hours over medium flame until brisket is tender and falling apart. When finished cooking, release steam carefully, remove meat and allow to cool. Then with two forks begin ripping pieces of meat into shreds with the forks. Set aside.
• Next, in a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the rest of the diced onion, green pepper, remaining garlic and sauté these veggies until onion is translucent. Next, add the parsley, cilantro, diced roasted pimento and continue to sauté until parsley and cilantro are limp. Next, add the olives and the wine to the veggies and continue to sauté for about a minute; now add the tomato sauce, ketchup, Worcestershire sauce, vinegar, lime juice, bay leaf and all of the dry seasonings. Keep cooking for about two minutes until all the seasonings are well mixed into the sauce. Finally, add the 1/2 cup beef broth. Stir well and let simmer for about one more minute.
• Now add the meat to the sauce and mix well so that the meat is mixed with the sauce. Sauté the meat with the sauce for about three minutes over a medium low flame. Cover with a tight lid, lower the flame to low and leave like this for three minutes. After three minutes have passed uncover, and serve on top of fluffy white Cuban rice or yellow rice. Don’t forget the fried plantains. Enjoy!