Ropa Vieja

Step 3: Add the meat & bring to a simmer

  • 1 part braising liquid

    • tomato puree
      400 g1 14 oz can
    • bay leaves
      2
    • broth
      as needed
    • white wine
      as needed

    • seared meat

Add the can of pureed tomatoes, which should sputter as it hits the bottom of the pot. Use the tomato to the pan: scrape any remaining browned bits off the bottom with a spatula or wooden spoon.

Nestle the seared meat back into the pot. Add just enough broth and white wine (in about equal parts) to barely submerge everything. Add the bay leaves. Bring the pot to a , and then partially cover with a lid or foil.

Pop the dutch oven, partially covered, into the preheated oven for 1-3 hours or until the meat is tender pulls apart easily.

  • If using a steak cut like flank or skirt, it will likely pull apart in ~90 minutes.
  • If using a tougher cut like chuck for braising, expect it to go tender in 2-3 hours.

Remove from the oven and allow to cool for around 30 mins to an hour before shredding.

  • This allows the meat fibers to reabsorb moisture, and also means you won’t burn your hands.
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