Ropa Vieja

Ingredients:

• 2 pounds chuck

• 2 tablespoons olive oil

• 1 large yellow onion thinly sliced

• 1 green bell pepper thinly sliced

• 1 red bell pepper thinly sliced

• 1 yellow bell pepper thinly sliced

• 4 cloves garlic minced

• 2 teaspoons dried oregano

• 2 teaspoons cumin

• 2 teaspoons sweet paprika

• 1 teaspoon smoked paprika

• 1/8 teaspoon allspice

• 1/8 teaspoon cloves

• 2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 1 1/2 cups chicken broth

• 16 ounce can crushed tomatoes

• 6 ounces tomato paste

• 2 bay leaves

• 1 large carrot cut in half

• 1 large celery stalk cut in half

• 1 cup green olives drained, rinsed, and sliced

• 1/2 cup roasted red peppers drained

• 1/4 cup pimentos drained

• 2 tablespoons capers drained and rinsed

• 1/3 cup parsley chopped

Utensils:

• paper towels

• dutch oven

• knife

• cutting board

• plate

• wooden spoon

• tongs

• large bowl

Instructions:

1. prepare ingredients

2. preheat the oven to 350°F

3. pat the beef dry with paper towels and sprinkle with 2 tsp of salt all over

4. get a large dutch oven over high heat and add 2 tbsp of olive oil and heat until very hot

5. add the beef to the pot and sear for 2 minutes on all sides then transfer to a plate

6. lower the heat to medium low and add 1 thinly sliced yellow onion

7. add the 3 sliced bell peppers to the pot and saute together for 15-20 minutes until softened and caramelized

8. add 4 mined garlic cloves to the pot

9. add 2 tsp of dried oregano to the pot

10. add 2 tsp of cumin to the pot

11. add 2 tsp of sweet paprika to the pot

12. add 1 tsp of smoked paprika to the pot

13. add 1/8 tsp of allspice to the pot

14. add 1/8 tsp of cloves to the pot

15. add 1/2 tsp of black pepper to the pot and stir together and cook for 1 minute until fragrant

16. add 1 1/2 cups of chicken broth to the pot and scrape the brown bits from the bottom to deglaze

17. bring to a rapid boil then add 16 oz of crushed tomatoes

18. add 6 oz of tomato paste to the pot

19. add 2 bail leaves to the pan and mix together to combine and simmer for 5 minutes

20. return the seared beef to the pot

21. add the halved celery and carrot to the pot

22. bring the mixture to a boil then cover and place in the oven at 350°F for 3-4 hours or until the beef is fork tender and falls apart easily

23. remove pot from oven and place on the stove and discard the celery, carrots, and bay leaves

24. transfer the beef to a large bowl and shred then set aside

25. bring the liquid in the dutch oven to a simmer

26. add 1 cup of drained, rinsed, and halved green olives to the pot

27. add 1/2 cup of drained and thinly sliced roasted red peppers to the pot

28. add 1/4 cup of drained pimentos to the pot

29. add 2 tbsp of rinsed and drained capers to the pot and stir together

30. bring it to a simmer and cook uncovered for 30 minutes to thicken the sauce

31. add 1/3 cup of chopped parsley to the pot

32. return the shredded beef to the pot and stir together

When you are ready for serving, serve with rice, black beans, or plantains and garnish with additional parsley.