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Ropa Vieja ( Cuban Pot Roast )

A wonderfully rich depth of flavor!  In the end I’m confident you’re going to love it!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Cuban
Servings 8

Ingredients
  

  • 2 lbs chuck roast or flank steak
  • 1 large yellow onion sliced thin
  • 1 each red, yellow and green bell pepper sliced thin
  • 4 cloves garlic minced
  • 1 large Jalapeno sliced thin
  • 2 tbsp Grumpy Adobo seasoning or equivalent
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 16 oz can crushed tomato
  • 6 oz tomato paste
  • 1 large carrot cut in half
  • 1 large celery stalk cut in half
  • 1 cup green olives rinsed and drained
  • 1/3 cup fresh parsley chopped
  • 1/2 cup roasted red peppers

Instructions
 

Instructions

  • Pat the beef dry and sprinkle with salt and freshly ground black pepper.
    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.)
    Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the spices and cook for another minute.
    Add the white wine and bring it to a rapid boil, de-glazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
    Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes. 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. Transfer the beef to a plate and shred it. Return the shredded beef to the pot.Stir in the olives and roasted red peppers. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

Notes

You can add capers also for a salty taste.
Serve with white or Spanish rice and black beans as a side
 
 
Keyword cuban, Spicy