Ropa Vieja

Name: Ropa Vieja
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

17 ingredients

11 steps

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

1

Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
2

Salt and pepper the meat and dust lightly with flour.
3

Brown the meat in oil in a big Dutch oven.
4

Add enough water to surround the meat, but NOT cover it.
5

Add in green pepper, sliced onion, and garlic.
6

Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
7

Discard vegetables and shred the meat.
8

In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
9

Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
10

Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
11

Remove bay leaf; serve hot over cooked rice.