Ropa Vieja Salvadoreña

Name: Ropa Vieja Salvadoreña
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 4 lbs beef chuck roast, cut into 2-inch chunks; 2 tbsp olive oil; 2 onion, sliced; 6 cloves garlic, minced; 2 bell pepper (red or yellow), sliced; 2 cups tomato sauce; 2 cups beef broth; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 bay leaf; 2 tsp salt; 1 tsp black pepper

Shredded beef cooked in a savory tomato sauce with peppers and onions. A rich, slow-cooked comfort food that is tender and flavorful.

105 minMediumServes 4380 cal/serving

SalvadoranDinnerStovetopStandard

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Ingredients

4 lbs beef chuck roast, cut into 2-inch chunks
2 tbsp olive oil
2 onion, sliced
6 cloves garlic, minced
2 bell pepper (red or yellow), sliced
2 cups tomato sauce
2 cups beef broth
1/2 tsp ground cumin
1/2 tsp dried oregano
2 bay leaf
2 tsp salt
1 tsp black pepper

Instructions

1

Pat 4 lbs cut into 2-inch chunks beef chuck roast dry and season with 2 tsp salt and 1 tsp black pepper.
2

Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown the beef on all sides in batches, about 8 minutes total. Remove and set aside.
3

In the same pot, sauté 2 sliced onion and 6 cloves minced garlic for 3 minutes until fragrant.
4

Add 2 sliced bell pepper (red or yellow) and cook for 2 minutes.
5

Return the beef to the pot. Add 2 cups tomato sauce, 2 cups beef broth, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 2 bay leaf.
6

Bring to a boil, then reduce heat to low. Cover and simmer for 75 to 90 minutes until the beef is very tender and falls apart easily with a fork.
7

Check that beef reaches at least 190°F for tenderness. Remove the bay leaf. Using two forks, shred the beef into thin strands.
8

Taste and adjust seasonings. Serve over rice or with tortillas and the rich sauce spooned over the top.

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Questions

What is Ropa Vieja Salvadoreña?

Shredded beef cooked in a savory tomato sauce with peppers and onions. A rich, slow-cooked comfort food that is tender and flavorful. This reference files it under Salvadoran dinner: made on the stovetop, rated medium and about 105 minutes start to finish.

How much time should I plan for Ropa Vieja Salvadoreña?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is step 6 (1 hour 30 minutes): "Cover and simmer for 75 to 90 minutes until the beef is very tender and falls apart easily with a fork."

What internal temperature should Ropa Vieja Salvadoreña reach?

For Ropa Vieja Salvadoreña, the target internal temperature is 190 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Ropa Vieja Salvadoreña?

Step 2 reads: "Brown the beef on all sides in batches, about 8 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Ropa Vieja Salvadoreña?

One serving (the recipe makes 4) is about 380 calories, with 32 g protein, 12 g carbohydrate and 22 g fat, plus 2 g fiber and 680 mg sodium.

How long does Ropa Vieja Salvadoreña keep?

Refrigerate what is left of Ropa Vieja Salvadoreña within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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