Dominican-Style Ropa Vieja

Ropa vieja is rooted in Cuban cooking, but Dominican kitchens have made it their own with bold seasoning and that rich guisado-style sauce. The beef shreds down tender and juicy, soaking up all that flavor that was made to be served with rice and a side of avocado.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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For the beef:

• 8 lbs beef flank

• Oil (for browning)

• 2 garlic cloves (to brown in oil)

• 3 tbsp salt

• 1 tbsp black pepper

• 1 tbsp ground cumin

• 2 tbsp oregano (Dominican oregano, crushed between palms)

• 1 tbsp all-purpose seasoning

• ½ red onion, sliced

• 4 garlic cloves, minced

• 4 cups water

For the stew:

• 4 tbsp achiote oil

• 8 garlic cloves, chopped

• ⅓ cup sofrito

• 2 chicken bouillon cubes

• ½ cup tomato paste

• 4 cups reserved pressure cooker liquid

• 1 tbsp all-purpose seasoning

• 1 tbsp oregano

• 1 capful vinegar

• 2 tbsp soy sauce

• 1 red bell pepper, sliced

• 1 cubanelle pepper, sliced

• 1 green bell pepper, sliced

• 1 red onion, sliced

• Fresh cilantro, for garnish

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Step-by-Step Instructions

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Part 1: Cook & Shred the Beef

1. Prep the meat

   Cut the beef flank against the grain into large pieces so they fit comfortably in the pressure cooker.

2. Brown the garlic

   In the pressure cooker over medium heat, add oil and brown the 2 garlic cloves. Remove the garlic before it burns.

3. Brown the beef

   Add the beef pieces and allow them to gain some color.

4. Season

   Add salt, black pepper, ground cumin, oregano (crushed between your palms), all-purpose seasoning, sliced red onion, and minced garlic.

5. Add water & pressure cook

   Pour in 4 cups of water to cover. Seal the pressure cooker and add the valve.
   Set a timer for 40 minutes.

6. Adjust heat

   Around the 20-minute mark, when the cooker reaches pressure, lower the heat to low.

7. Release & shred

   Once the timer is up and the pressure has released naturally, open the cooker. The beef should be very tender. Shred using two forks, or use a hand mixer for large batches. Shred any large chunks by hand.

Reserve 4 cups of the cooking liquid for the stew.

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Part 2: Build the Stew

1. Start the base

   In a large pot over medium heat, add achiote oil.
   Add chopped garlic and cook briefly.

2. Build flavor

   Stir in sofrito, chicken bouillon, tomato paste, and 4 cups of the reserved beef liquid.

3. Season

   Add all-purpose seasoning, oregano, vinegar, and soy sauce.
   Let this simmer for 10 minutes to build flavor.

4. Add beef & vegetables

   Add the shredded beef, sliced bell peppers, and sliced red onion.

5. Finish cooking

   Lower the heat to medium and cook for 20 minutes, allowing everything to come together.

6. Garnish & serve

   Top with fresh cilantro and serve warm.

Notes from My Kitchen

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1. Cooking in a pressure cooker cuts the time in half while keeping the beef incredibly tender.

2. Crushing the oregano between your palms releases more flavor.

3. Using a hand mixer for shredding saves serious time when cooking for a crowd.

Yield: 10-12

Author: Michelle Disla

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Dominican-Style Ropa Vieja (Carne Ripiada)

Prep time: 30 MinCook time: 1 H & 10 MTotal time: 1 H & 40 M

Cook modePrevent screen from turning off

Ingredients

• 2 tbsp oil
• 1 small red onion, diced
• 6 garlic cloves, grated (or 1 tbsp garlic paste)
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 1 tbsp olives
• 1 chicken bouillon cube (or beef bouillon if preferred)
• 2 tbsp sofrito
• 2 lbs ground beef
• 1 tbsp adobo
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tsp oregano
• 1 tsp cumin
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 3 small potatoes, peeled and cubed
• 2 cups water (more if needed)
• Fresh cilantro

Instructions

Part 1: Cook & Shred the Beef

1. Cut the beef flank against the grain into large pieces so they fit comfortably in the pressure cooker.
2. In the pressure cooker over medium heat, add oil and brown the 2 garlic cloves. Remove the garlic before it burns.
3. Add the beef pieces and allow them to gain some color.
4. Add salt, black pepper, ground cumin, oregano (crushed between your palms), all-purpose seasoning, sliced red onion, and minced garlic.
5. Add water & pressure cook
6. Pour in 4 cups of water to cover. Seal the pressure cooker and add the valve.
7. Set a timer for 40 minutes.
8. Around the 20-minute mark, when the cooker reaches pressure, lower the heat to low.
9. Once the timer is up and the pressure has released naturally, open the cooker. The beef should be very tender. Shred using two forks, or use a hand mixer for large batches. Shred any large chunks by hand.
10. Reserve 4 cups of the cooking liquid for the stew.

Part 2: Build the Stew

1. In a large pot over medium heat, add achiote oil. Add chopped garlic and cook briefly.
2. Stir in sofrito, chicken bouillon, tomato paste, and 4 cups of the reserved beef liquid.
3. Add all-purpose seasoning, oregano, vinegar, and soy sauce. Let this simmer for 10 minutes to build flavor.
4. Add the shredded beef, sliced bell peppers, and sliced red onion.
5. Lower heat to medium and cook for 20 minutes, allowing everything to come together.
6. Top with fresh cilantro and serve warm.

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