Dairy-Free Ropa Vieja

Transform your dinner table with this rich and flavorful Dairy-Free Ropa Vieja, a Cuban-inspired classic that’s brimming with bold, savory goodness—completely free of dairy. Succulent shredded beef brisket is slow-cooked in a vibrant tomato-based sauce infused with aromatic garlic, cumin, and oregano, then brought to life with sweet bell peppers, tangy green olives, and a splash of dry white wine. This recipe delivers an irresistibly tender texture thanks to the low-and-slow cooking method, making it a soul-warming dish perfect for cozy nights. Garnished with fresh cilantro and best served over rice, black beans, or alongside fried plantains, this dairy-free take on a cherished favorite offers an authentic taste of Cuban comfort food while catering to dietary needs. Perfect for entertaining or meal prepping, it’s a must-try for anyone seeking a hearty, crowd-pleasing dish.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef brisket
• 2 tablespoons extra virgin olive oil
• 1 large white onion
• 1 large green bell pepper
• 1 large red bell pepper
• 4 cloves garlic cloves
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 cup dry white wine
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup green olives stuffed with pimentos
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by patting the beef brisket dry with paper towels. Season the brisket with salt and black pepper on all sides.

Step 2

Heat 2 tablespoons of olive oil over medium-high heat in a large heavy pot or Dutch oven. Sear the brisket on all sides until it is deeply browned, about 4-5 minutes per side. Remove the brisket from the pot and set it aside.

Step 3

While the meat is browning, slice the onion, green bell pepper, and red bell pepper into thin strips. Mince the garlic cloves.

Step 4

Reduce the heat to medium, and in the same pot, add the sliced onion. Sauté for about 4 minutes until it starts to soften. Add the bell peppers and garlic, and continue to cook for another 5 minutes until the vegetables are softened.

Step 5

Stir in the crushed tomatoes, tomato paste, dry white wine, and beef broth. Scrape any browned bits from the bottom of the pot to enhance the flavor.

Step 6

Add the cumin, oregano, bay leaves, and the seared brisket back into the pot. Make sure the meat is submerged in the sauce.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly with a lid and let it cook slowly for about 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.

Step 8

Once the beef is tender, remove it from the pot and shred it using two forks. Discard the bay leaves.

Step 9

Return the shredded beef back into the pot and stir in the green olives. Allow it to simmer for an additional 10-15 minutes to let the flavors meld.

Step 10

Taste and adjust the seasoning with additional salt or pepper if necessary.

Step 11

Garnish with fresh cilantro before serving, optionally adding a splash of fresh lime juice for an extra burst of flavor.

Step 12

Serve hot with a side of rice, black beans, or plantains for a complete meal.

Nutrition Facts

Serving size	(2785.8g)

Amount per serving	% Daily Value*
Calories	3071.3

Total Fat 160.6g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 852.8mg	0%
Sodium 9610.5mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 29.8g	0%
Total Sugars 56.4g
Protein 287.8g	0%

Vitamin D 72.6IU	0%
Calcium 546.2mg	0%
Iron 38.4mg	0%
Potassium 6900.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 38.1%

Carbs: 14.1%