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

  1. 01
    Pat the beef pieces dry and season all over with 1 1/2 tsp salt and the black pepper.
  2. 02
    Heat 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.
  3. 03
    Reduce 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.
  4. 04
    Stir in the minced garlic and smoked paprika, cooking just until fragrant, about 30 seconds.
  5. 05
    Pour in the sherry, scraping up browned bits from the bottom of the pot. Simmer until almost evaporated, about 2 minutes.
  6. 06
    Add crushed tomatoes, beef broth, and bay leaf. Stir well to combine.
  7. 07
    Nestle browned beef back into the pot, making sure it’s mostly submerged. Bring to a gentle simmer.
  8. 08
    Cover and cook on low heat for 2 hours, turning beef once halfway through, until meat is fork-tender.
  9. 09
    Transfer beef to a plate. Shred into long strips using two forks. Discard any large hunks of fat.
  10. 10
    Return shredded beef to the pot. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
  11. 11
    Taste and adjust seasoning with more salt if needed. Remove bay leaf.
  12. 12
    Toast the bread slices under a broiler or in a grill pan until crisp and golden.
  13. 13
    Serve the ropa vieja hot, generously spooned over or alongside the crusty bread, and sprinkle with fresh parsley.

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