{"product_id":"ropa-vieja","title":"Ropa Vieja","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e3 pounds beef chuck roast\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e1 red bell pepper, sliced\u003c\/li\u003e\n\u003cli\u003e1 yellow bell pepper, sliced\u003c\/li\u003e\n\u003cli\u003e6 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e1 can 28 ounces crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e1\/2 cup beef broth\u003c\/li\u003e\n\u003cli\u003e3 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons red wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground bay leaf\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon red pepper flakes\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper to taste\u003c\/li\u003e\n\u003cli\u003e1\/4 cup green olives with pimentos, sliced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh cilantro, chopped\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat olive oil in a large Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eSeason the beef chuck roast with salt and pepper on all sides.\u003c\/li\u003e\n\u003cli\u003eBrown the beef in the hot oil for 3-4 minutes per side, then remove and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same pot, sauté the onion and bell peppers until softened, about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd minced garlic and cook for 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eStir in tomato paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd crushed tomatoes, beef broth, red wine vinegar, cumin, oregano, bay leaf, and red pepper flakes.\u003c\/li\u003e\n\u003cli\u003eReturn the beef to the pot and bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eCover and braise in a 325°F oven for 3-4 hours until the beef is very tender.\u003c\/li\u003e\n\u003cli\u003eRemove the beef from the pot and shred it using two forks.\u003c\/li\u003e\n\u003cli\u003eReturn the shredded beef to the pot and stir to combine.\u003c\/li\u003e\n\u003cli\u003eAdd sliced green olives and fresh cilantro.\u003c\/li\u003e\n\u003cli\u003eSimmer uncovered for 10 minutes to allow flavors to meld.\u003c\/li\u003e\n\u003cli\u003eTaste and adjust seasoning as needed.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eA Dutch oven is essential for even heat distribution during braising.\u003c\/li\u003e\n\u003cli\u003eTrim excess fat from the beef chuck roast before browning for a lighter dish.\u003c\/li\u003e\n\u003cli\u003eThe beef should shred easily when fully cooked; if it doesn't, it needs more time.\u003c\/li\u003e\n\u003cli\u003ePrepare the peppers and onions in advance to speed up cooking time.\u003c\/li\u003e\n\u003cli\u003eRopa Vieja tastes even better the next day as flavors develop further.\u003c\/li\u003e\n\u003cli\u003eLeftovers can be refrigerated for up to 4 days or frozen for up to 3 months.\u003c\/li\u003e\n\u003cli\u003eServe over rice, with black beans, plantains, or inside warm flour tortillas.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49891503472737,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Ropa_Vieja.jpg?v=1793227029","url":"https:\/\/www.pantribot.com\/products\/ropa-vieja","provider":"PantriBot","version":"1.0","type":"link"}