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Ropa Vieja Recipe

Name: ChaChaCha Fusion Cuban Cuisines Ropa Vieja Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Cuban
Ingredients: 3 lbs chuck roast (boneless); 6 pcs garlic cloves, minced; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tsp salt; 1 tsp black pepper; 2 tbS olive oil; 2 tbS lime juice (or white vinegar); 2 tbS olive oil; 1.5 cups onion, thinly sliced; 1 cups green bell pepper, thinly sliced; 1 cups red bell pepper, thinly sliced; 4 pcs garlic cloves, minced; 3 tbS tomato paste; 14 oz crushed tomatoes; 1.5 cups beef broth; 0.5 cups dry white wine (optional); 2 pcs bay leaves; 0.5 cups green olives, sliced (Manzanilla); 1 tbS capers, drained; 1 tsp sugar (to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro or parsley, chopped; 4 pcs fresh lime wedges

Inspired by ChaChaCha Fusion Cuban Cuisine

Time4h

Serves6

Slow-braised shredded beef in our traditional sauce, served with two sides of your choice.

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Ingredients

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Beef and Marinade

3 lbs chuck roast (boneless)

6 pcs Garlic cloves, minced

2 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

2 tsp Celtic sea salt

1 tsp black pepper

2 tbS olive oil

2 tbS lime juice (or white vinegar)

Sofrito and Sauce

2 tbS olive oil

1 1/2 cups onion, thinly sliced

1 cups green bell pepper, thinly sliced

1 cups red bell pepper, thinly sliced

4 pcs Garlic cloves, minced

3 tbS tomato paste

14 oz crushed tomatoes

1 1/2 cups beef broth

1/2 cups dry white wine (optional)

2 pcs bay leaves

1/2 cups green olives, sliced (Manzanilla)

1 tbS capers, drained

1 tsp sugar (to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & Garnish

1/4 cups fresh cilantro or parsley, chopped

4 pcs fresh lime wedges

Method

Beef and Marinade

Marinate the beef

Trim excess fat from the chuck roast and pat dry. In a small bowl combine minced garlic (6 cloves), ground cumin, oregano, smoked paprika, 2 tsp salt, 1 tsp black pepper, 2 tablespoons olive oil and 2 tablespoons lime juice. Rub the mixture all over the roast. Cover and refrigerate for at least 1 hour or up to overnight.

Sear the beef

Remove the roast from the refrigerator 30 minutes before cooking. Heat a large Dutch oven over medium-high heat and add 1–2 tablespoons olive oil. When hot, sear the roast 3–4 minutes per side until well browned on all sides. Transfer roast to a plate and set aside.

Sofrito and Sauce

Make the sofrito

Reduce heat to medium. In the same Dutch oven add 2 tablespoons olive oil if needed. Add the thinly sliced onion (1.5 cups) and cook 5–7 minutes until soft and beginning to caramelize. Add the sliced green and red bell peppers (1 cup each) and cook another 4–5 minutes until softened. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 14 oz crushed tomatoes, 1.5 cups beef broth and 1/2 cup dry white wine (optional). Scrape up any browned bits from the bottom of the pot. Stir in bay leaves, 1/2 cup sliced green olives, 1 tablespoon capers, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper.

Combine and braise

Return the seared roast to the pot, nestling it into the sauce. Bring sauce to a gentle simmer, then cover and transfer to a 300°F (150°C) oven, or reduce heat to low on the stovetop and simmer gently. Braise until meat is fork-tender, about 3 to 3 1/2 hours. Check once or twice during cooking and spoon sauce over the roast; add up to 1/2 cup extra beef broth if sauce reduces too much.

Finishing & Garnish

Shred the beef

Remove the pot from the oven/stovetop. Transfer the roast to a large cutting board or bowl and let rest 10 minutes. Using two forks (or meat claws), shred the beef into long strands, discarding any large bits of fat. Return shredded beef to the sauce in the pot and stir to combine, cooking over low heat 5–10 minutes to allow the meat to absorb the sauce.

Adjust seasoning and serve

Taste and adjust seasoning with additional salt, pepper or a pinch of sugar if needed. Remove and discard bay leaves. Stir in chopped cilantro or parsley. Serve hot with lime wedges on the side and choose two sides such as white rice, black beans, fried plantains or yuca. Spoon plenty of sauce over the beef when plating.