Back to all recipes

Ropa Vieja

Prep Time: 30 minutes | Cook Time: 2-3 hours | Serves: 6

  • Rumba® Beef Outside Skirt (2 lbs.)
  • 2 large carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 qt low-sodium beef broth or water
  • 2 tsp salt
  • 1-1/2 cups sofrito
  • 1 cup reserved broth
  • 1/2 cup dry sherry
  • 1/4 cup peas, cooked
  • 1/4 cup pimento strips with juice
  • Salt and pepper (to taste)
  1. Place steak in a large soup pot with the carrots, onions, garlic, peppers, broth, salt and enough additional water to cover by 2 inches.
  2. Bring to a boil and simmer gently until the meat is tender, skimming often during the process, about 2 hours. To test for tenderness, use a fork to see if the meat easily separates when pulled. If not, cook in additional 30 minute increments until tender.
  3. When the meat is cooked, carefully remove it from the pot and cool. Strain and reserve the broth.
  4. When the meat is cool to the touch, shred the meat into thick strings.
  5. Combine the shredded meat with the sofrito, 1 cup reserved broth, sherry, peas and pimento and return to a boil. Season to taste with salt and pepper.
  6. Serve with toasted bread squares, white rice, fried plantains and black beans.