Ropa Vieja
(from saymyname’s recipe box)
Source: In 'Three Guys from Miami Cook Cuban
Serves 8 peopleCategories: Beef, Cuban, Main Dish
Ingredients
- 4 lbs chuck roast or 4 lbs arm roast , well marbled
- salt
- pepper
- flour , for dusting
- olive oil , for browning
- water
- 1 green pepper , chunked
- 1 onion , sliced
- 5 garlic cloves , chopped
- 2 cups chopped white onions
- 4 garlic cloves , mashed with 1 teaspoon salt
- 2 cups chopped green peppers
- 4 ounces tomato paste
- 1 (32 ounce) can crushed tomatoes
- 2 tablespoons ground cumin
- 1 cup red wine
- 1 bay leaf
Directions
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Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
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Salt and pepper the meat and dust lightly with flour.
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Brown the meat in oil in a big Dutch oven.
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Add enough water to surround the meat, but NOT cover it.
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Add in green pepper, sliced onion, and garlic.
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Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
-
Discard vegetables and shred the meat.
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In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
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Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
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Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasionally.
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Remove bay leaf; serve hot over cooked rice.