Dairy-Free Ropa Vieja (Cuban Shredded Beef)

Ingredients

• about 910 g Beef chuck roast
• 2 tbsp Olive oil
• 1 large Onion
• 1 large Green bell pepper
• 1 large Red bell pepper
• 4 cloves Garlic
• 2 tbsp Tomato paste
• about 790 g Canned crushed tomatoes
• 1 cup Beef broth
• 1/2 cup Dry red wine
• 1 tsp Cumin
• 1 tsp Oregano
• 1 Bay leaf
• 1/2 cup Pitted green olives
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 910 g Beef chuck roast dry with paper towels and season it generously all over with the 1 tsp Salt and 1/2 tsp Black pepper.
2. 2Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned beef into the hot oil and sear it for 3-4 minutes per side, until deeply browned all over. Remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 large Onion, 1 large Green bell pepper, and 1 large Red bell pepper (all diced) to the same pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened. Add the 4 cloves Garlic (minced) and the 2 tbsp Tomato paste, and cook, stirring constantly, for 1 minute more until fragrant.
4. 4Pour in the about 790 g Canned crushed tomatoes, 1 cup Beef broth, and 1/2 cup Dry red wine. Add the 1 tsp Cumin, 1 tsp Oregano, and 1 Bay leaf. Stir everything together and bring the liquid to a gentle simmer.
5. 5Carefully return the seared about 910 g Beef chuck roast to the pot, ensuring it is mostly submerged in the liquid. Cover the pot tightly with a lid, reduce the heat to low, about 135°C, and let it simmer for 3 to 3.5 hours. The beef is ready when it is very tender and can be easily pulled apart with two forks.
6. 6Using tongs or a slotted spoon, remove the tender beef from the pot and place it on a cutting board. Discard the 1 Bay leaf from the sauce. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot with the sauce. Stir in the 1/2 cup Pitted green olives and let it simmer uncovered for another 15 minutes over medium heat, about 150°C, allowing the sauce to thicken slightly and the flavors to meld.
7. 7Serve the Dairy-Free Ropa Vieja hot.

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