Beef Reincarnate
Spanish-Style Ropa Vieja with Onions and Paprika, Served with Crusty Bread
2 hours 45 minutes
Serves 4
DinnerSpanish
Herb's take
Inspired by the Cuban classic but reimagined with Spanish flair, this Ropa Vieja features tender shredded beef slow-cooked with onions, smoked paprika, and garlic. You’ll master the art of braising and discover why resting the meat makes all the difference.
Ingredients
Yield
4
Instructions
- 01Pat the beef pieces dry and season all over with 1 1/2 tsp salt and the black pepper.
- 02Heat 2 tbsp olive oil over medium-high in a large Dutch oven. Sear beef pieces until well browned on all sides, about 8 minutes total. Transfer to a plate.
- 03Reduce heat to medium, add remaining 1 tbsp olive oil, and sauté onions and both bell peppers with 1/2 tsp salt until very soft and golden, about 10 minutes, stirring often.
- 04Stir in the minced garlic and smoked paprika, cooking just until fragrant, about 30 seconds.
- 05Pour in the sherry, scraping up browned bits from the bottom of the pot. Simmer until almost evaporated, about 2 minutes.
- 06Add crushed tomatoes, beef broth, and bay leaf. Stir well to combine.
- 07Nestle browned beef back into the pot, making sure it’s mostly submerged. Bring to a gentle simmer.
- 08Cover and cook on low heat for 2 hours, turning beef once halfway through, until meat is fork-tender.
- 09Transfer beef to a plate. Shred into long strips using two forks. Discard any large hunks of fat.
- 10Return shredded beef to the pot. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
- 11Taste and adjust seasoning with more salt if needed. Remove bay leaf.
- 12Toast the bread slices under a broiler or in a grill pan until crisp and golden.
- 13Serve the ropa vieja hot, generously spooned over or alongside the crusty bread, and sprinkle with fresh parsley.
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