Skip to Content

Cuban Ropa Vieja

  • Save Recipe
  • Prep 50 min
  • Total 2 hr 5 min
  • Ingredients 20
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
by Qué Rica Vida Cocina
Updated May 31, 2024
  • Save
  • Share
  • Keep Screen On



  • 1 lb beef skirt steak
  • 2 bay leaves
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 3 tablespoons olive oil
  • 1 medium yellow onion, sliced and separated into rings
  • 3 cloves garlic, finely chopped
  • 2/3 cup dry red wine
  • 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
  • 1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste
  • 1/3 cup from 1 carton (32 oz) Progresso™ Classic Beef Broth
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon black pepper, if desired
  • 1/2 teaspoon ground cumin
  • 1 large green bell pepper, cut into strips
  • Chopped fresh parsley, if desired
  • Hot cooked white rice, if desired


  • 1
    Cut steak into pieces and place in a medium saucepan. Add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer about 60 minutes or until steak is tender enough to shred. Check the steak periodically while simmering to make sure it has enough water and add more as needed. Remove steak from liquid; discard liquid. Cool the steak 15 minutes or until easy to handle. Shred the steak into large bite-size pieces using 2 forks, pulling apart along the grain of the meat.
  • 2
    In large skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
  • 3
    Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded steak and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and steak is thoroughly heated. Sprinkle with parsley before serving. Serve over white rice.

Nutrition Information

No nutrition information available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved