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Braised Ropa Vieja Recipe
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3
Reviews
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By:
Jose Joseph
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Braised Ropa Vieja Recipe uses beef chuck, salt, pepper, olive oil, onion, paprika pepper, garlic, bell pepper, bay leaf, white wine, oregano, cumin, cinnamon, tomato paste, crushed tomato, and cilantro in making this delicious ropa vieja recipe.
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INGREDIENTS
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3 pounds flank steak or beef chuck
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2 teaspoons salt, divided
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2 teaspoons pepper, divided
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1/4 cup olive oil
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1 medium onion, thinly sliced
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3 medium-sized fresh paprika pepper, thinly sliced
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4 cloves garlic, thinly sliced
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4 cloves garlic, thinly sliced
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1 red bell pepper sliced thinly, seeds removed
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1 bay leaf
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1/2 cup of white wine
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1 teaspoon dried oregano
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1 teaspoon dried oregano
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1 teaspoon cumin
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1/2 teaspoon cinnamon
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1 tablespoon tomato paste
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2 cups crushed tomato
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3 cups water
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1/4 cup lightly packed chopped cilantro, plus more for garnish
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DIRECTIONS
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1:
Preheat oven to 190° F. Season both sides of the meat with 1 teaspoon of salt and 1 teaspoon of pepper. Preheat a Dutch oven to medium-high. When the pot is hot, add the olive oil and meat. Sear for 5 minutes on each side, or until golden brown.
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2:
Next, remove the meat and add the thinly sliced onion, peppers, chopped garlic, and the remaining half of the salt and pepper. Stir-fry until the onions have softened, about 5 minutes. Once the onions have softened, add the oregano, cinnamon, and tomato paste. Stir-fry until the spices are aromatic, about 30 seconds.
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3:
Add the tomatoes and water and stir scraping up any bits on the bottom of the pot. Return the meat to the pot, cover with the lid, and place in the preheated oven for 4 1/2 hours, or until fork-tender. Every hour, check the liquid levels and, if necessary, add additional water. When adding liquid, it's important to note that the result should resemble a thick tomato sauce.
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4:
Once cooked, shred the meat and mix it into the sauce. Serve with rice, black beans, or a side of fried plantains and a garnish of fresh cilantro.
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