Ropa vieja
Laura in the Kitchen · ♥ 3K likes · 72.5K views · 9 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chuck roast
- salt
- pepper
Season the chuck roast well on both sides with salt and pepper and brown it in the Dutch oven without touching, until it has a deep crust; it is not cooked through. Set aside on a plate.
- 1 whole red onion
- 1 whole green bell pepper
- 1 whole red bell pepper
- garlic
Thinly slice the red onion, the green and red bell peppers and the garlic.
- olive oil
- smoked paprika
- cumin
- oregano
Add a touch more olive oil to the renderings, add the peppers, onion and garlic, reduce to about medium and cook until they take good color and cook down a little.
Why browning the beef matters
Add the smoked paprika, cumin and oregano so they bloom in the oil.
Cooking the vegetables and blooming spices
- crushed tomatoes
- tomato sauce
- beef stock
Add the crushed tomatoes, tomato sauce and beef stock, nestle the beef back in, turn the heat down to low and cook until the meat is very tender; the sauce thickens over about two and a half hours.
Tomatoes, stock and the long cook
Remove the beef, shred it and discard the fat; return it to the pot.
- pimento stuffed olives
- rice
Add the pimento-stuffed olives, cover and cook together about 20 minutes so no more liquid evaporates.
- cilantro
- lime juice
Turn off the heat, adjust the salt if needed, and stir in cilantro and a little lime juice.
Finishing with lime and cilantro