Sourdough Panamanian Ropa Vieja Shredded Beef and Olive Bread Scoops

Name: Sourdough Panamanian Ropa Vieja Shredded Beef and Olive Bread Scoops
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) active sourdough dough (unfed, room temperature), divided into 12–14 equal pieces; 2 tbsp (30 ml) extra-virgin olive oil, for brushing dough; ½ tsp (3 g) coarse sea salt, for sprinkling on top; 1½ lb (680 g) beef chuck roast, cut into 2-inch chunks; 2 tbsp (30 ml) extra-virgin olive oil; 1 large (200 g) yellow onion, thinly sliced; 4 clove (20 g) garlic cloves, minced; 1 large (150 g) roasted red bell pepper, cut into thin strips; 1 large (150 g) roasted yellow bell pepper, cut into thin strips; 1 cup (240 ml) tomato sauce; ¾ cup (120 g) pitted green olives, halved; 1½ tsp (4 g) ground cumin; 1 tsp (3 g) dried oregano; ½ tsp (1½ g) smoked paprika; ¾ cup (180 ml) beef broth; ¼ tsp (½ g) freshly ground black pepper; to taste kosher salt

From the MyKitchenBank Kitchen

Crispy sourdough bread scoops filled with shredded beef cooked in the style of ropa vieja—a Panamanian classic with bell peppers, olives, cumin, and tomatoes. The tangy sourdough balances the savory beef while the scoops serve as edible vessels for dipping or scooping the flavorful filling. A fusion appetizer that brings together traditional Panamanian comfort food with artisan bread.

Prep: 25 min
Cook: 1 hr 30 min
Wait: 2 hr
Total: 3 hr 55 min
Makes: 12–14 bread scoops with 2 cups shredded beef filling

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Ingredients

4 servings

For the Bread Scoops
1 lb (450 g) active sourdough dough (unfed, room temperature), divided into 12–14 equal pieces
2 tbsp (30 ml) extra-virgin olive oil, for brushing dough
½ tsp (3 g) coarse sea salt, for sprinkling on top
For the Ropa Vieja Filling
1½ lb (680 g) beef chuck roast, cut into 2-inch chunks
2 tbsp (30 ml) extra-virgin olive oil
1 large (200 g) yellow onion, thinly sliced
4 clove (20 g) garlic cloves, minced
1 large (150 g) roasted red bell pepper, cut into thin strips
1 large (150 g) roasted yellow bell pepper, cut into thin strips
1 cup (240 ml) tomato sauce
¾ cup (120 g) pitted green olives, halved
1½ tsp (4 g) ground cumin
1 tsp (3 g) dried oregano
½ tsp (1.5 g) smoked paprika
¾ cup (180 ml) beef broth
¼ tsp (0.5 g) freshly ground black pepper
to taste kosher salt

Equipment (7)

Medium Dutch oven or heavy-bottomed pot with lid
Large baking sheet
Parchment paper
Sharp serrated knife
Small bowl for mixing spices
Wooden spoon or tongs
Instant-read thermometer

Steps

Before you start

Prepare or thaw sourdough dough ahead if using frozen or discard.
Have beef at room temperature and cut into chunks before cooking.
Preheat oven to 400°F (200°C) for bread scoops.
Roast fresh peppers or have jarred roasted peppers ready.

1
Shape Bread Scoops
- Divide sourdough dough into 12–14 equal pieces (about 30–35 g each).
- On a lightly floured surface, gently shape each piece into a small oval, about 3 inches long.
- Transfer to a parchment-lined baking sheet, spacing them 2 inches apart.
- Brush lightly with olive oil and sprinkle with coarse sea salt.
- Let rest at room temperature for 20 minutes while you prepare the filling.
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Ready when: Pieces are shaped and oiled, ready for oven
Tip: Don't overwork the dough; keep shapes loose and rustic so they puff in the oven.
2
Start Beef Braise
- In a medium Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering.
- Working in two batches to avoid crowding, sear beef chunks for 3–4 minutes per side until a deep brown crust forms.
- Transfer to a plate.
- Add minced garlic and sliced onion to the pot and sauté for 2 minutes, stirring constantly, until softened and fragrant.
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Ready when: Beef is deeply browned on all sides; onion is softened
Tip: Don't skip the searing step—this builds crucial flavor through the Maillard reaction.
3
Build Ropa Vieja Base
- Reduce heat to medium.
- Stir in ground cumin, oregano, and smoked paprika, toasting for about 1 minute until fragrant.
- Pour in tomato sauce and beef broth, stirring well.
- Return seared beef to the pot, add the roasted pepper strips and halved olives, and season with black pepper.
- Bring to a gentle simmer, then cover with the lid.
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Ready when: Mixture simmers steadily; spices are bloomed and fragrant
Tip: Toast the spices briefly for deeper flavor—they'll bloom and smell amazing.
4
Bake Bread ScoopsOven 400°F / 205°C
- Place the baking sheet of bread pieces in a preheated 400°F (200°C) oven.
- Bake for 18–22 minutes until golden brown and crispy on the outside.
- The bread should sound hollow when tapped on the bottom.
- Remove from oven and let cool for 2–3 minutes.
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Ready when: Bread is deep golden brown; taps hollow when touched on the bottom
Tip: Use the oven timer and don't open the door excessively—sudden heat loss affects rise and crust.
5
Simmer Beef Filling
- Once the bread is in the oven, reduce heat under the Dutch oven to low and let the beef braise gently, covered, for 50–60 minutes.
- The beef should be very tender and easily shred with a wooden spoon.
- If the liquid seems thin, remove the lid for the last 10 minutes to reduce and concentrate the sauce slightly.
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Ready when: Beef shreds easily when pressed with a spoon; sauce coats the back of a spoon
Tip: Resist the urge to stir too much—let the beef braise undisturbed for the most tender results.
6
Shred and Finish Filling
- Using two wooden spoons or forks, shred the beef directly in the pot, breaking it into thin strands.
- Stir the shredded beef into the sauce so every strand is coated.
- Taste and season with additional kosher salt and black pepper as needed.
- The filling should be rich, savory, and slightly thick—not soupy.
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Ready when: Beef is shredded into thin strands; sauce is glossy and clings to each piece
Tip: Shred the beef while still hot; it will break apart more easily than when cooled.
7
Assemble and Serve
- Place the warm bread scoops on a serving platter.
- Using a small spoon or fork, gently break open the top of each scoop to create a small pocket, or leave intact for scooping.
- Spoon warm ropa vieja filling generously into or alongside each bread scoop.
- Serve immediately while the bread is still warm and crispy, and the filling is hot.
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Ready when: Bread is warm, filling is hot, ready to eat
Tip: If bread cools before serving, warm briefly in a 325°F (160°C) oven for 3–4 minutes to restore crispness.

Good to know

Tips

Toast the cumin, oregano, and paprika for 30–60 seconds in the hot pot before adding liquids—this blooms their oils and intensifies flavor.
If you don't have jarred roasted peppers, roast fresh ones: halve, seed, char skin-side down in a 450°F (230°C) oven for 20–25 minutes, then peel and slice.
Sourdough starter taste varies; if your filling is too acidic, balance with a pinch of sugar or a squeeze of lime juice.
These bread scoops are perfect for a casual appetizer spread; arrange on a board with lime wedges and hot sauce on the side for guests to customize their own.

Make ahead

Prepare the ropa vieja filling up to 3 days ahead; store covered in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth if needed to restore sauce consistency. Bread scoops are best baked fresh the day of serving, but can be made 4 hours ahead and rewarmed in a 325°F (160°C) oven for 3–4 minutes before serving.

Storage & reheating

Bread scoops: room temperature for up to 4 hours; crisp in a 325°F (160°C) oven for 3–4 minutes before serving. Ropa vieja filling: refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over medium-low heat, stirring occasionally, until warm through (about 10 minutes from refrigerated, 20–25 minutes from frozen).

Substitutions

beef chuck roast → beef brisket or beef short ribs. Both have good marbling and become tender with low, slow cooking. Adjust braising time as needed—brisket may cook slightly faster, ribs slightly slower.
active sourdough dough (unfed, room temperature) → active whole-wheat or rye sourdough dough. Both add deeper, earthier flavor. Whole-wheat dough may need 2–3 extra minutes in the oven; adjust crust color by sight.
pitted green olives → kalamata or mixed olives. Kalamata olives are earthier and slightly less salty; mix with a few green olives for balance if you prefer the original briny punch.
roasted red bell pepper → roasted poblano pepper. Poblanos are milder and slightly smoky, adding a different dimension. Yellow and poblano together give a nice depth.