Ropa Vieja

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 6 garlic cloves, minced
• 1 can 28 ounces crushed tomatoes
• 1/2 cup beef broth
• 3 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground bay leaf
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup green olives with pimentos, sliced
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Season the beef chuck roast with salt and pepper on all sides.
3. Brown the beef in the hot oil for 3-4 minutes per side, then remove and set aside.
4. In the same pot, sauté the onion and bell peppers until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in tomato paste and cook for 2 minutes.
7. Add crushed tomatoes, beef broth, red wine vinegar, cumin, oregano, bay leaf, and red pepper flakes.
8. Return the beef to the pot and bring to a simmer.
9. Cover and braise in a 325°F oven for 3-4 hours until the beef is very tender.
10. Remove the beef from the pot and shred it using two forks.
11. Return the shredded beef to the pot and stir to combine.
12. Add sliced green olives and fresh cilantro.
13. Simmer uncovered for 10 minutes to allow flavors to meld.
14. Taste and adjust seasoning as needed.

Notes

• A Dutch oven is essential for even heat distribution during braising.
• Trim excess fat from the beef chuck roast before browning for a lighter dish.
• The beef should shred easily when fully cooked; if it doesn't, it needs more time.
• Prepare the peppers and onions in advance to speed up cooking time.
• Ropa Vieja tastes even better the next day as flavors develop further.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve over rice, with black beans, plantains, or inside warm flour tortillas.