Ropa Vieja

♥ ★★★☆☆

Prep: 20 mins (est.) Cook: 5h 20m (est.) Serves: 6-8

For Seasoning the Meat
3 1/2 pounds chuck roast, cut into 4-5 large chunks1.59 kg chuck roast, cut into 4-5 large chunks
1 tsp adobo seasoning5 ml adobo seasoning
1/2 tsp black pepper2 ml black pepper
1 tsp ground cumin5 ml ground cumin
1 tsp garlic powder5 ml garlic powder
1 tsp dried oregano5 ml dried oregano
1 tsp paprika5 ml paprika
1 packet (1.4 ounces) sazón con culantro y achiote1 packet (1.4 ounces) sazón con culantro y achiote
For Ropa Vieja
2 Tbsp olive oil30 ml olive oil
2 onions, sliced2 onions, sliced
4 small bell peppers, sliced (various colors)4 small bell peppers, sliced (various colors)
8-9 garlic cloves, finely chopped8-9 garlic cloves, finely chopped
3 tsp dried oregano15 ml dried oregano
3 tsp ground cumin15 ml ground cumin
3 tsp paprika15 ml paprika
2 tsp smoked paprika10 ml smoked paprika
1/4 tsp ground cloves1 ml ground cloves
1/8 tsp ground allspice1 ml ground allspice
1 cup dry white wine240 ml dry white wine
2 (15-ounce) cans crushed tomatoes2 (15-ounce) cans crushed tomatoes
4 Tbsp tomato paste60 ml tomato paste
1 cup chicken broth240 ml chicken broth
2 bay leaves2 bay leaves
3/4 cup pimento-stuffed olives180 ml pimento-stuffed olives
1/4 cup capers, drained60 ml capers, drained
Salt and pepper, to tasteSalt and pepper, to taste
Fresh parsley, chopped, for garnishFresh parsley, chopped, for garnish

1. Season meat: Combine adobo seasoning, pepper, cumin, garlic powder, oregano, paprika, and sazón in a bowl. Rub the mixture all over the chuck roast chunks. \n2. Sear meat: Heat olive oil in a large skillet over medium-high heat. Sear seasoned meat until browned on all sides. Transfer to a plate. \n3. Sauté vegetables: Add onions and bell peppers to the skillet. Sauté for 10-15 minutes, or until softened. \n4. Add aromatics and spices: Add garlic, oregano, cumin, paprika, smoked paprika, cloves, and allspice to the skillet. Stir well. \n5. Deglaze and simmer: Pour in white wine and cook for 5 minutes. Add crushed tomatoes, tomato paste, and chicken broth. Stir well. \n6. Braise beef: Return beef to the skillet along with bay leaves. Bring to a boil, then reduce heat to low, cover, and cook for 3-4 hours, or until the meat is fork-tender, stirring every 30-40 minutes. \n7. Shred beef: Remove beef from skillet and shred using two forks. Return shredded beef to the sauce. \n8. Skim off excess fat. \n9. Simmer with olives and capers: Stir in olives and capers. Simmer uncovered for 15-20 minutes, or until sauce thickens slightly. \n10. Season and serve: Season with salt and pepper to taste. Garnish with parsley and serve with white rice, black beans and tostones, or other desired sides.

Wine Pairing: Bold Red — Malbec — Rioja