Ropa Vieja Recipe

Pat the beef dry and rub with the seasoning blend (0.5 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp salt, 0.25 tsp pepper). Let rest 10 minutes.

Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until well browned, about 3–4 minutes per side. Remove and set aside.

Lower heat to medium. Add remaining 1 tablespoon olive oil. Add 1/2 of the sliced onion and 2 minced garlic cloves (reserve remaining onion and garlic for sofrito) and sauté until translucent, about 3 minutes.

Stir in tomato paste and cook 1 minute. Add diced tomatoes (with juices), beef broth, white wine (or extra broth), bay leaves, 1 tsp cumin, 1 tsp oregano, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer.

Return seared beef to the pot, submerge partially in liquid. Cover and simmer gently on low for 2 to 2½ hours until meat is fork-tender and easily shreds. Alternatively, cook in a 325°F (160°C) oven or in a pressure cooker (about 50–60 minutes high pressure).

When beef is tender, transfer it to a cutting board. Reserve 1–1½ cups of braising liquid. Using two forks, shred the beef into long strands and discard any excess fat and bay leaves.

Skim fat from the reserved braising liquid if needed. Return shredded beef to the pot with 1 cup reserved braising liquid and set aside while you prepare sofrito and vegetables; this will allow flavors to meld and sauce to reduce slightly.

In a large skillet over medium heat, add 1 tablespoon olive oil. Add remaining sliced onion, red bell pepper, (optional green bell pepper) and sauté until softened, about 5–6 minutes.

Add remaining 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in thawed green peas and cook 1–2 minutes more.

Pour the sofrito and vegetables into the pot with the shredded beef. Add the remaining reserved braising liquid if the mixture seems dry; simmer together over low heat for 8–12 minutes so flavors combine and sauce thickens slightly.

Adjust seasoning with additional salt and pepper to taste, stir in lime juice and optional chopped cilantro just before serving.

Rinse 2 cups long-grain rice under cold water until water runs clear. Combine rinsed rice, 4 cups water and 1 tsp salt in a medium saucepan and bring to a boil.

Once boiling, reduce heat to low, cover tightly and simmer 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tbsp butter if desired.

If using canned pinto beans: heat beans in a small saucepan over medium heat until warmed through, 4–6 minutes. Season with salt and pepper to taste. If using cooked-from-dry beans, reheat and adjust seasoning similarly.

Peel ripe plantains by cutting off both ends and slicing lengthwise to remove the skin. Slice diagonally into 1/2-inch pieces.

Heat 3 tablespoons vegetable oil in a nonstick skillet over medium heat. Add plantain slices in a single layer (work in batches if needed) and fry 2–3 minutes per side until golden brown and caramelized.

Transfer to a paper towel-lined plate and sprinkle lightly with salt. For softer, sweeter plantains, you can cover the pan and cook 1 additional minute per side on low.

Spoon a portion of white rice onto each plate. Add a generous serving of ropa vieja (shredded beef and sauce with peas, peppers and onions) alongside the rice.

Add a scoop of pinto beans and 2–3 fried sweet plantain slices. Garnish with chopped cilantro and an extra lime wedge if desired.