Ropa Vieja with Plantain Mash

Ingredients

• 2 lb 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
• 1 28 oz can Diced tomatoes
• 1 cup Beef broth
• 2 tbsp Red wine vinegar
• 1 tsp Cumin
• 1 tsp Oregano
• 2 Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 3 Ripe plantains
• 4 tbsp Butter
• 0.25 cup Milk

Instructions

1. 1Season the 2 lb Beef chuck roast evenly with the 1 tsp Salt and the 0.5 tsp Black pepper.
2. 2Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned beef chuck roast into the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. Once browned, remove the beef from the pot and set it aside.
3. 3Add the 1 large Onion, 1 large Green bell pepper, and 1 large Red bell pepper to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves Garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp Tomato paste and cook for 1 minute, stirring. Pour in the 1 28 oz can Diced tomatoes, 1 cup Beef broth, 2 tbsp Red wine vinegar, 1 tsp Cumin, 1 tsp Oregano, and 2 Bay leaf. Stir everything together and bring the liquid to a boil.
5. 5Return the seared beef chuck roast to the pot. Once the liquid returns to a simmer, reduce the heat to low, cover the pot tightly, and let it simmer for 3 hours, or until the beef is very tender and can be easily shredded with two forks. The meat should feel soft to the touch.
6. 6Carefully remove the tender beef from the pot and place it on a clean cutting board or in a bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir it into the sauce. Keep the Ropa Vieja warm over very low heat while you prepare the plantains.
7. 7While the beef is simmering, prepare the plantain mash: Peel the 3 Ripe plantains and cut them into roughly 1-inch chunks. Place the plantain chunks in a medium saucepan and cover them with water. Bring the water to a boil over high heat (400°F / 200°C) and cook for 15-20 minutes, or until the plantain chunks are very tender when pierced with a fork.
8. 8Drain the cooked plantains thoroughly. Return the drained plantains to the same saucepan. Add the 4 tbsp Butter and the 0.25 cup Milk. Mash the plantains with a potato masher or a fork until smooth and creamy. Stir to combine the butter and milk evenly.
9. 9Serve the Ropa Vieja spooned generously over the creamy plantain mash.

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