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Ropa vieja, meaning "old clothes," is a classic Spanish dish of braised beef shredded into tender strands and stewed with chickpeas, peppers, tomatoes, and aromatic spices. Originally created to use leftover meat from cocido madrileño, it became a beloved dish in its own right, especially in the Canary Islands and Cuba, where Spanish emigrants carried the recipe and made it their own. The combination of sweet paprika, smoked paprika, and cumin creates a warmly spiced, amber-colored sauce that clings to every shred of beef. Served with white rice or crusty bread, it is a dish of deep nostalgia and cultural connection across the Spanish-speaking world.
Prep
15 min
Cook
105 min
Total
120 min
Servings
4 srv
Difficulty
Medium
Calories
380 kcal
For 4 serving(s)
Per serving
Season beef chuck or brisket with salt and pepper; heat olive oil in a large pot and sear on all sides until deeply browned, about 3 minutes per side.
Add sliced onions, peppers, and whole garlic cloves to the pot; cook until softened, about 5 minutes.
Add grated tomato, sweet paprika, smoked paprika, cumin, and bay leaves; stir and cook for 3 minutes.
Add enough water to cover the beef; bring to a boil, then reduce heat and simmer covered for 1.5 hours until the beef is completely tender and pulls apart easily.
Remove the beef and let cool slightly; shred with two forks into long strands.
Return shredded beef to the pot with the cooked chickpeas; simmer together uncovered for 15 minutes to meld flavors and reduce the sauce.
Adjust seasoning and serve with white rice or crusty bread.
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