Ropa Vieja
Ropa Vieja Dish Guide
Serves 4
2 lb chuck roast
1 28 oz can whole, peeled tomatoes
2 T olive or canola oil
2 bell peppers, julienned
1 red onion, julienned
1 t smoked paprika
2 t dried oregano
2 t ground cumin
Pinch of all spice
2 bay leaves
½ cup white wine
4 cloves garlic, minced
2 T tomato paste
2 T capers
½ cup pimento stuffed green olives, sliced in half
Handful of chopped, fresh cilantro
2 T red wine or cider vinegar
Salt and Pepper to taste
Cut the chuck roast into 2”-3” chunks. In a large braising pan or dutch oven add the oil and bring to high heat. Add the chuck roast and brown on all sides (should take 6-8 minutes). Remove the beef and add the peppers and onion and cook for 1-2 minutes. Add the paprika, oregano, cumin and all spice and stir to combine. Make room in the center of the pot and add the tomato paste and cook out for 2-3 minutes or until it is beginning to brown and become aromatic.
Add the garlic and wine and deglaze the bottom of the pot, removing any browned bits of food that have accumulated (can use water or stock if you wish to avoid alcohol). Add the can of tomatoes and rinse it out with about 1/3 cup water and add that to the pot as well for additional moisture. Break up the tomatoes slightly with a spatula.
Return the beef to the pot and cover with the pepper and tomato mixture. Season with salt and pepper. Add the bay leaves, cover and place in a 300-degree F oven for 2 hours. Uncover and cook an additional 1 hour or until beef is fork tender and has browned nicely.
Remove the beef from the pot and set aside on a plate. Return the pot to medium heat and reduce the liquid until it is thick and stew-like in texture. Shred the beef using two forks into long strands and mix it into the pepper and tomato stew. Add the capers, vinegar and half your olives and cilantro to the ropa vieja and mix thoroughly. Taste and adjust final seasoning with salt, pepper and vinegar.
Serve immediately with rice and black beans and garnish with the remaining cilantro and olives.
