Ropa Vieja (Print Version)
# Ingredients:
01 -
2 pounds chuck beef.
02 -
1 large yellow onion, thinly sliced.
03 -
1 each large green, red, and yellow bell pepper, thinly sliced.
04 -
4 cloves garlic, minced.
05 -
2 teaspoons dried oregano.
06 -
2 teaspoons ground cumin.
07 -
2 teaspoons sweet paprika.
08 -
1 teaspoon smoked paprika.
09 -
1/8 teaspoon ground allspice.
10 -
1/8 teaspoon ground cloves.
11 -
2 teaspoons kosher salt.
12 -
1/2 teaspoon black pepper.
13 -
1/2 cup dry white wine.
14 -
1 cup chicken broth.
15 -
16 ounce can crushed tomatoes.
16 -
6 ounce can tomato paste.
17 -
2 bay leaves.
18 -
1 large carrot, cut in half.
19 -
1 large celery stalk, cut in half.
20 -
1 cup green olives.
21 -
1/2 cup roasted red peppers.
22 -
1/4 cup pimientos.
23 -
2 tablespoons capers.
24 -
1/3 cup fresh parsley, chopped.
# Instructions:
01 -
Season beef with salt and pepper, brown on all sides in hot oil in Dutch oven. Remove and set aside.
02 -
Cook sliced vegetables in same pot 15-20 minutes until caramelized. Add garlic and spices, cook one minute more.
03 -
Add wine, bring to boil, scraping up browned bits. Add broth, tomatoes, paste and bay leaves. Simmer 5 minutes.
04 -
Return beef to pot with carrot and celery. Simmer covered 3-4 hours until fork tender.
05 -
Shred beef, return to pot. Add olives, peppers, capers, pimientos. Simmer uncovered 30 minutes. Add parsley.
# Notes:
01 -
Can use pork or chicken as variations.
02 -
Chuck beef preferred over flank steak for better flavor.
03 -
Tastes better the next day.