Ropa Vieja

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 4 lbs chuck roast or 4 lbs arm roast, well marbled
• salt
• pepper
• flour, for dusting
• olive oil, for browning
• water
• 1 green pepper, chunked
• 1 onion, sliced
• 5 garlic cloves, chopped
• 2 cups chopped white onions
• 4 garlic cloves, mashed with 1 teaspoon salt
• 2 cups chopped green peppers
• 4 ounces tomato paste
• 1 (32 ounce) can crushed tomatoes
• 2 tablespoons ground cumin
• 1 cup red
• 1 bay leaf

Recipe

• 1 do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
• 2 salt and pepper the meat and dust lightly with flour.
• 3 brown the meat in oil in a big dutch oven.
• 4 add enough water to surround the meat, but not cover it.
• 5 add in green pepper, sliced onion, and garlic.
• 6 simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
• 7 discard vegetables and shred the meat.
• 8 in the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
• 9 add in tomato paste, crushed tomatoes, cumin, , and bay leaf; add salt and pepper to taste.
• 10 finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
• 11 remove bay leaf; serve hot over cooked rice.