December 28th, 2011Main Dishes, Meat, RecipesMelinda 0 Comments

This is a fresh, different “go to” meat dish.  Another one that you can own.  I will serve this southern style like a nicely flavored, shredded roast, or go a little Cuban or Mexican with it.

Ropa Vieja Shredded Beef


  • 2-3 lbs lean, boneless beef (flank or skirt steak, brisket or chuck roast)
  • 2 Tablespoons oil
  • 1 cup beef stock
  • 1 (8 ounce) can tomato sauce
  • 1 small onion, sliced
  • 1 green bell pepper, seeded finely diced
  • 3 cloves garlic, finely chopped, or 1 1/2 teaspoon garlic powder
  • 1 (6 ounce) can tomato paste
  • 1 Tablespoon of my taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon salt (or more to taste, it depends on your beef stock)
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (I prefer red wine vinegar here)


  1. Trim fat from meat if needed.
  2. In 5-6 quart Dutch oven or pan, over medium heat, add oil.
  3. When oil is shiny add meat and sear on all sides.
  4. Slow Cooker Option: At this point in the recipe, you can move the meat remaining ingredients to a slower cooker and finish cooking it on low for 6-8 hours.
  5. Add remaining ingredients bring up to a boil.
  6. Cover, reduce heat and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 2-1/2 hours.
  7. Let meat cool enough to tear into shreds using 2 forks.
  8. Return meat to pan with juices and cook uncovered until liquid is 80% gone, and meat is still moist. (think shredded brisket in a thin bbq sauce)
  9. Use as a meaty main dish, a filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on a bed of rice, nachos and salads, or along with cornbread and beans. Freezes and reheats well.

Leave a Reply

Some of my Favorites

total people



rudy’s tortillas