Ropa Vieja
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (finely sliced)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 3 pcGarlic (minced)
- 4 pcRound tomato (diced)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspOregano
- 2 pcBay leaf
- 50 gGreen olive (pitted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
- 500 mlBeef stock (prepared)
Method
Fork-tender shredded beef strands soaked in a thick sauce with soft bell peppers. The aroma of cumin and white wine fills the air; the sauce should be glossy and coat the meat perfectly.
- 1
In a hot pot with oil, sear the pieces of beef chuck on all sides. The meat should have a well-marked brown crust to develop the juices.
- 2
Remove the meat. Toss the onions and peppers into the cooking fat. Sauté until soft. Add the garlic and tomato paste, then cook for 1 minute while stirring.
- 3
Put the meat back in. Pour in the white wine to deglaze, scraping the bottom with a wooden spatula. Add the tomatoes, bay leaf, cumin, and oregano. Cover with the beef broth until submerged.
- 4
Cover and simmer over very low heat. The meat is ready when it pulls apart without resistance under the pressure of a fork.
- 5
Remove the meat, shred it with two forks. Put it back in the pot with the olives. Let it reduce uncovered until the sauce coats the meat and becomes syrupy.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning; the olives and sauce reduction will concentrate the saltiness.
- Shred the meat while it's still hot; the fibers separate much more easily.
- If the sauce is too thin at the end, remove the meat and boil rapidly for a few minutes.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce will set due to the meat's collagen but will become fluid and glossy again as soon as it starts to simmer during reheating.
