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Ropa Vieja

This vibrant and delicious Cuban dish will take a simple pot roast to a whole new level!  

 

Author: Alizabeth Anderson 

Prep Time: 15 minutes 

Cook Time: 4 ½ hours 

Yield: 6-8 servings  

 

Ingredients 

  • 2 pounds chuck (flank steak would also work) 

1 large yellow onion thinly sliced 

1 of each large green, red and yellow bell pepper, thinly sliced 

4 cloves garlic minced 

2 teaspoons dried oregano 

2 teaspoons ground cumin 

3 teaspoons of paprika 

1/8 teaspoon ground allspice 

1/8 teaspoon ground cloves 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup dry white wine (or an additional 1/2c broth if you would like to skip this) 

1 cup of your favorite bone broth  

16 ounce can crushed tomatoes 

6 ounce can tomato paste 

2 bay leaves 

1 large carrot cut in half 

1 large stalk of celery cut in half 

1 cup green olives, rinsed and drained and sliced 

1/2 cup roasted red peppers, drained 

1/3 cup chopped fresh parsley 

 

Instructions 

  1. Wash and cut/prep all produce  

(thinly slice onions and peppers, mince garlic, cut carrot and celery in half, drain and slice olives, drain and slice roasted red peppers) 

  1. Pat the chuck roast dry and sprinkle with salt and freshly ground black pepper. 

  1. Heat avocado oil or tallow in a Dutch oven over high heat. Once very hot add the roast and brown generously on all sides. 

  1. Transfer to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.) 

  1. Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. 

  1. Add the garlic and spices and cook for another minute.  

  1. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan). 

  1. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes. 

  1. Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the roast is fork tender and falls apart easily. 

  1. Discard the celery, carrots and bay leaves. 

  1. Transfer the meat to a plate and shred it. Return the shredded meat to the pot. 

  1. Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste. 

  1. Serve with rice, plantains, beans, potatoes or as a solo act! 

Enjoy.