Ropa Vieja

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  32 oz or 907g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Garlic

  Raw

  4 cloves, minced or 12g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Paprika

  Spices

  1 tsp or 2g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Bay leaf

  Spices

  2 tsp, crumbled or 1g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Olives

  Cerignola Natural - Cento Fine Foods

  100g

• Red peppers

  Hot chili, raw

  ½ cup, chopped or diced or 75g

• Goya Fancy Pimientos

  Goya Food

  30g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  ⅓ cup or 20g

Directions

1. Pat the beef dry and sprinkle with salt and freshly ground black pepper.
2. Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.) Note--if you do not have a dutch oven, do this in a skillet, and then later on transfer to a pot/crockpot for stewing.
3. Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. 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).
4. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes. (Transfer to crockpot or stew pot if using a skillet at this point)
5. 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 beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
6. Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
7. 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.

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