Ropa Vieja
8 servings
This is a Cuban dish that means old clothes. It is really a beef stew with shredded beef and vegetables.
Ingredients
2 pounds chuck roast beef
Salt and pepper
¼ cup olive oil
1 large cooking onion, thinly sliced
1 large green bell pepper, thinly sliced or chopped
1 large red bell pepper, thinly sliced
6 cloves of garlic, minced
1 teaspoon Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon smoked paprika
2 teaspoons salt
½ cup dry white wine
1 cup chicken broth
2 bay leaves
16 ounces crushed tomatoes
1 tablespoon dried parsley
Directions
Liberally season chuck roast with salt and pepper. Heat the oil in a Dutch oven or large pot and brown the roast on both sides. Remove the roast to a plate and set aside.
Add the onion and peppers to the pot. Cook over medium heat for about 15 minutes until the vegetables are caramelized. Add the garlic and spices and cook for a minute. Add the wine and bring to a boil. Add the broth, bay leaves and crushed tomatoes. Bring to a simmer for a few minutes.
Add the beef back into the pot and bring to a simmer. Cover and simmer for 2-3 hours until the beef is fork tender and can easily be shredded.
Remove the roast to a plate and shred it while removing any fat on the roast. Return the shredded beef to the pot and simmer for another 30 minutes.
Stir in the parsley and serve with rice.
