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Cuban Braised Beef – Ropa Vieja
This is a meltingly tender Latin pot roast. It simmers in a delicious broth as the first step of the braise - then the meat is shredded and added to peppers and tomatoes. The BONUS is that one ends up with a quart of the most delicious beef broth imaginable, which you can save for a vegetable soup or our delicious Mushroom Beef Barley soup. So this is a two meal recipe plus leftovers.
- 3 to 4 pound boneless chuck roast
- Olive oil
- Braising vegetables - medium onion - 4 garlic cloves - 3 carrots- 3 stalks celery
- 1 large onion, thinly sliced
- 3 large green peppers, sliced into strips
- 4 garlic cloves, sliced
- One 28 ounce can crushed tomatoes
- 2 tablespoons cumin
- Salt and pepper
- Season the beef with salt and pepper and take the time to brown all sides well in the olive oil in a heavy covered pot or Dutch oven - add the vegetables, 4 cups of water, and a cup of wine - do not completely submerge the meat, cover with liquid only to about one half as we are braising, not boiling. Simmer until the beef is falling apart tender - about 3 hours. Remove the beef to a bowl and allow it to cool. Strain the vegetables and discard - save the rich beef stock for another use. (Mushroom Barley Soup)
- Saute the onion, peppers, and garlic in 1 tablespoon of olive oil until softened. Add the shredded beef, tomatoes, and cumin - season with salt and pepper, and simmer for 45 to 60 minutes, until peppers are soft and meat is tender.
Serving size: Serves 10