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Ingredients
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Beef and braising liquid
Creole sauce (sofrito + sauce)
Finishing
Method
Beef and braising
- 1
Trim and season
Trim excess fat from the beef chuck roast and cut into 2–3 large pieces so it fits in your pot. Pat dry with paper towels. Rub the beef evenly with 1 1/2 tsp salt and 1/2 tsp black pepper.
- 2
Sear the beef
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches if necessary, sear the beef pieces on all sides until well-browned (3–4 minutes per side). Transfer seared beef to a plate.
- 3
Deglaze and braise
Reduce heat to medium. Pour 1 cup dry red wine (if using) into the hot pot to deglaze, scraping brown bits from the bottom with a wooden spoon. Let the wine reduce by half (2–3 minutes). Add 3 cups beef broth, 2 bay leaves, and the remaining 1/2 tsp salt and 1/2 tsp pepper. Return the beef to the pot so it is partially submerged. Bring to a gentle simmer, then reduce heat to low, cover, and braise on the stovetop for 2 to 2 1/2 hours until fork-tender. Alternatively, cover and bake in a 325°F (160°C) oven for 2–2 1/2 hours.
- 4
Shred the beef
Remove the beef from the braising liquid and place on a cutting board. Reserve 1 cup of the braising liquid. Using two forks (or your hands with heat-safe gloves), shred the beef into long strands, discarding bay leaves and any large pieces of fat. Set shredded beef aside.
Creole sauce (sofrito + sauce)
- 5
Sauté the aromatics
In a large skillet or in the same Dutch oven (wipe out any burnt bits but keep some pan fond), heat 2 tbsp olive oil over medium heat. Add the sliced onion and cook 4–5 minutes until softened. Add sliced green and red bell peppers and continue to sauté 5–7 minutes until peppers are tender. Stir in 4 cloves minced garlic and cook 30–45 seconds until fragrant.
- 6
Build the sauce
Add 2 tbsp tomato paste to the pan and cook 1–2 minutes, stirring, to deepen the flavor. Add 14 oz crushed tomatoes, 1 tsp sugar, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, and 1 tsp red pepper flakes. Stir to combine and bring the sauce to a gentle simmer.
- 7
Add olives, capers and herbs
Stir in 1 cup sliced green olives and 1 tbsp capers (if using). Add 1 cup chopped cilantro and 1 cup chopped parsley (reserve a little for garnish). Pour in 1 tbsp vinegar and the reserved 1 cup braising liquid (if sauce looks very thick, add up to 1/2 additional cup beef broth). Simmer the sauce gently for 8–10 minutes to meld flavors. Taste and adjust salt (add small increments) and pepper as needed.
Combine and finish
- 8
Combine beef with sauce
Add the shredded beef into the simmering Creole sauce, stirring to coat thoroughly. Simmer together on low, uncovered, for 10–15 minutes so the beef absorbs the sauce and the flavors marry. If the mixture seems dry, add a few tablespoons of reserved braising liquid.
- 9
- 10
Serving suggestions
Serve over steamed white rice, alongside black beans and fried plantains, or use as a filling for warm tortillas or arepas.