Shredded beef simmers in peppery tomato sauce for this Cuban plate with rice and beans.
20 min prep 120 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the beef brisket in salted water for 90 minutes until tender.
When the meat is lukewarm, shred it into fibers.
Soften the onion and peppers in a pan for 8 minutes.
Add the tomato puree, cumin, and meat and cook for 25 minutes.
Serve the ropa vieja with rice and black beans.
💡 Tip: Do not shred the meat before it is fully tender, or the fibers stay dry.
🍽️ Serving suggestion: Serve hot with white rice, black beans, and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~540
kcal calories
38
g protein
52
g carbs
20
g fat
6.2g
Sugar
3.2g
Fiber
896.6mg
Sodium
14g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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