Ropa Vieja (Gluten-Free)

Ingredients

• 2 lbs Beef brisket
• 1 large Onion
• 1 each Bell peppers (red and green)
• 4 cloves Garlic
• 1 15 oz can Tomato sauce
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1/2 cup Dry red wine
• 1 cup Beef broth (gluten-free)
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 2 Bay leaves
• 1/2 cup Olives (stuffed with pimientos)
• 2 tablespoons Capers
• to taste Salt
• to taste Black pepper

Instructions

1. 1Season the 2 lbs beef brisket generously on all sides with salt and black pepper to taste. Heat the 2 tablespoons of olive oil in a large Dutch oven over medium-high heat (approximately 375°F / 190°C). Once the oil shimmers, carefully place the brisket in the pot and sear it for 3-5 minutes per side until a deep brown crust forms, then remove the seared brisket from the pot and set it aside.
2. 2Dice the 1 large onion and the 1 red bell pepper and 1 green bell pepper into 1/2-inch pieces. Add these diced vegetables to the same pot and cook over medium-high heat (around 375°F / 190°C) for 5-7 minutes, stirring occasionally, until they are softened and translucent. Finely mince the 4 cloves of garlic, then add the minced garlic and the 2 tablespoons of tomato paste to the pot, cooking for 1 minute more while stirring constantly until fragrant.
3. 3Pour the 1/2 cup of dry red wine into the pot, scraping the bottom with a wooden spoon for 2 minutes to loosen any browned bits. Return the seared 2 lbs beef brisket to the pot. Add the 1 15 oz can of tomato sauce, the 1 cup of gluten-free beef broth, the 1 teaspoon of cumin, the 1 teaspoon of oregano, and the 2 bay leaves to the pot.
4. 4Bring the liquid in the pot to a boil over high heat (around 400°F / 200°C). Once boiling, reduce the heat to low (around 180°F / 82°C) so the liquid is just barely simmering. Cover the pot tightly with its lid and cook for 3 to 4 hours, or until the beef brisket is very tender and can be easily shredded with a fork; the internal temperature of the beef should reach at least 200°F (93°C).
5. 5Carefully remove the tender 2 lbs beef brisket from the pot and place it on a clean cutting board. Using two forks, shred the beef into thin strands. Return all the shredded beef to the pot with the sauce. Stir in the 1/2 cup of olives (stuffed with pimientos) and the 2 tablespoons of capers, then simmer, uncovered, for another 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
6. 6Before serving, carefully locate and remove the 2 bay leaves from the stew and discard them. Taste the Ropa Vieja and adjust seasoning with salt and black pepper to taste if desired. Serve the hot Ropa Vieja with compliant accompaniments such as rice and plantains.

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