Ropa Vieja (Shredded Beef)

Ingredients

• about 1360 g Beef chuck roast
• 2 tbsp Olive oil
• 1 large Onion
• 2 medium Bell peppers (red & green)
• 4 cloves Garlic
• about 790 g Canned crushed tomatoes
• 1 cup Beef broth
• 1/2 cup Dry red wine (optional)
• 2 Bay leaves
• 1 tsp Cumin
• 1 tsp Oregano
• 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 1360 g beef chuck roast dry with paper towels and season it all over with the 1 tsp salt and the 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, which is about 205°C (200°C). Carefully place the seasoned beef into the hot oil and sear it for 3-4 minutes per side, until it is deeply browned all over. Remove the beef from the pot and place it on a plate.
3. 3Add the 1 large onion, cut into 1.27 cm pieces, and the 2 medium bell peppers, also cut into 1.27 cm pieces, to the same pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the 4 cloves garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Pour in the about 790 g canned crushed tomatoes, the 1 cup beef broth, and the 1/2 cup dry red wine (if you are using it). Stir in the 2 bay leaves, the 1 tsp cumin, and the 1 tsp oregano. Scrape the bottom of the pot with a spoon to loosen any browned bits.
5. 5Return the seared about 1360 g beef chuck roast to the pot. Bring the liquid to a gentle simmer over medium heat, about 95°C. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 2.5 to 3 hours, or until the beef is very tender and can be easily pulled apart with two forks.
6. 6Carefully remove the cooked beef from the pot and place it on a clean cutting board or in a shallow bowl. Using two forks, shred the beef into bite-sized pieces. Discard the bay leaves from the sauce in the pot.
7. 7Return the shredded beef to the pot with the sauce. Stir to combine and let it simmer uncovered over low heat for another 15-20 minutes, allowing the beef to absorb the flavors of the sauce. The sauce should thicken slightly.
8. 8Serve the Ropa Vieja hot, spooned over white rice and alongside sweet plantains (platanos maduros).

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