Dairy-Free Ropa Vieja with Plantains

Instructions

1. 1Season the about 910 g Beef chuck roast all over with the 1 tsp Salt and the 0.5 tsp Black pepper.
2. 2Heat the 2 tbsp Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (about 205°C / 200°C). Sear the seasoned beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside on a plate.
3. 3Add the chopped 1 large Onion and the chopped red and green Bell peppers to the pot. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the minced 4 cloves Garlic and cook for 1 minute more until fragrant.
4. 4Stir in the about 790 g Canned crushed tomatoes, the 1 cup Beef broth (dairy-free), the 2 tbsp Red wine vinegar, the 1 tsp Cumin, the 1 tsp Oregano, and the 2 Bay leaves. Bring the mixture to a simmer, stirring to combine everything.
5. 5Return the seared beef to the pot. Cover the pot, reduce the heat to low, and let it simmer gently for 3 to 4 hours. The beef is ready when it is very tender and can be easily pulled apart with two forks.
6. 6Carefully remove the tender beef from the pot and place it on a cutting board or in a shallow bowl. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the sauce in the pot and stir to coat it evenly.
7. 7While the beef is simmering, peel the 2 large Plantains. Slice them diagonally into 1.27 cm thick pieces.
8. 8Heat the 1 cup Vegetable oil in a large skillet over medium heat (176.7°C / 175°C). Carefully add the plantain slices in a single layer, being careful not to overcrowd the pan. Fry the plantains for 3-4 minutes per side, until they are golden brown and slightly crispy. Remove the fried plantains with a slotted spoon and drain them on a plate lined with paper towels.
9. 9Serve the shredded beef Ropa Vieja spooned over or alongside the sweet fried plantains.

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