Ropa vieja, popular Cuban national dish that features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers, olives, garlic and spices.
Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive 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. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
Add the bell peppers and saute for another 2-3 minutes.
Add the garlic and spices and cook for another minute.
Add the tomato paste and stir in. Add crushed tomatoes and bay leaves. Simmer for 5 minutes.
Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan with a wooden spoon.
Add the broth and mix well.
Simmer uncovered to thicken the sauce for 30 minutes. If you have time stop at this step, refrigerate and let sit overnight as the flavors will come together even more.
Return the roast to the pot. 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 bay leaves.
Remove the beef and transfer to a plate and shred it. Stir in the olives and its liquid and bell peppers.
Stir in the parsley and add salt and pepper to taste.
Optional serve with rustic bread to make a sandwich.
Notes
Most recipes call for draining the olives and capers before adding to the pot. I prefer to include the juices as the brine actually adds additionally level of flavor.
DO NOT be too salt heavy as far as adding any extra salt cause the dish will be salty enough from the briny olives and capers.
If using a crockpot too cook this dish, be sure to sear the beef in a skillet first
Dish can also be made in the oven, cooked at 350 degrees covered for about 2 hours.
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