CUBAN ROPA VIEJA
Cuban Ropa Vieja recipe- tender strands of shredded beef stewed in a rich, flavorful sauce of tomatoes, onions, peppers, olives, garlic & spices.
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
- Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
- Add the bell peppers and saute for another 2-3 minutes.
- Add the garlic and spices and cook for another minute.
- Add the tomato paste and stir in. Add crushed tomatoes and bay leaves. Simmer for 5 minutes.
- Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan with a wooden spoon.
- Add the broth and mix well.
- Simmer uncovered to thicken the sauce for 30 minutes. If you have time stop at this step, refrigerate and let sit overnight as the flavors will come together even more.
- Return the roast to the pot. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the bay leaves.
- Remove the beef and transfer to a plate and shred it. Stir in the olives and its liquid and bell peppers.
- Stir in the parsley and add salt and pepper to taste.
- Optional serve with rustic bread to make a sandwich.
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