Ropa Vieja (Print Version)
# Ingredients:
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01 -
3 lbs chuck roast
02 -
Kosher salt
03 -
Fresh ground black pepper
04 -
2 tablespoons vegetable oil
05 -
1 large yellow onion, thinly sliced
06 -
3 bell peppers, seeded and thinly sliced
07 -
4 cloves garlic, minced
08 -
2 teaspoons ground cumin
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon sweet paprika
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1 teaspoon dried oregano
12 -
¼ teaspoon ground allspice
13 -
½ cup dry white wine
14 -
1 cup chicken stock or low sodium chicken broth
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1 (14-ounce) can crushed tomatoes
16 -
2 tablespoons tomato paste
17 -
1 carrot, halved
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1 rib celery, halved
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2 bay leaves
20 -
1 cup pimento-stuffed manzilla green olives, drained
21 -
2 tablespoons capers, drained
22 -
1 (4-ounce) jar pimentos, drained
23 -
¼ cup chopped cilantro
# Instructions:
01 -
Trim any large sections of fat from the chuck roast. Salt and pepper both sides of the roast.
02 -
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the roast on both sides and remove it to a plate.
03 -
If necessary, add a little more vegetable oil to the skillet over medium heat. Add the onions and peppers and cook until the onions are slightly browned on the edges and soft.
04 -
Reduce the heat to low and add the garlic, cumin, smoked paprika, sweet paprika, dried oregano, and allspice. Cook for 1 minute while stirring continuously.
05 -
Add the wine and bring it to a boil while scraping to deglaze the bottom. Add the chicken broth, crushed tomatoes, tomato paste, carrot, celery, and bay leaves.
06 -
Add the beef back to the pot and bring the mixture to a boil. Reduce the heat to simmer, cover, and cook for 2 1/2-3 hours or until fork tender.
07 -
Remove the beef from the pot and use two forks to shred the beef removing any cartilage or large amounts of fat.
08 -
Remove the carrot, celery, and bay leaves and discard. Add the beef back to the pot over medium-low heat.
09 -
Add the olives, pimentos, and capers and cook over low heat until heated through. Season with salt and pepper to taste. Sprinkle with chopped fresh cilantro or parsley.
# Notes:
01 -
If using a Dutch oven, you can place the covered dish in the oven at 350°F for 2 1/2 hours instead of simmering on the stovetop.
02 -
Store leftovers in an airtight container in the fridge and reheat in the microwave at reduced power or on low heat on the stove.
03 -
To freeze, let the dish cool completely before transferring to airtight containers. It can be frozen for up to 3 months.