Cuban Beef Stew or Ropa Vieja |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This classic Cuban stew is best served with plain white rice, black beans and fried plantains. Beer or a full-bodied red wine are excellent beverage choices. Ingredients:
3 lbs lean boneless round roast |
1 cup cold water |
1/8 cup white wine vinegar |
1 bay leaf |
1/4 teaspoon ground cinnamon |
2 whole cloves |
6 annatto seeds |
1/4 cup olive oil |
2/3 cup sliced white onion |
1 tablespoon minced garlic |
1/2 cup italian sweet pepper, cut into thin strips |
1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained |
1/4 cup julienned carrot |
1 teaspoon ground red pepper |
3 tablespoons chopped fresh cilantro |
1/2 teaspoon sea salt |
Directions:
1. Preheat oven to 300 degrees.
2. Cut beef into 1 1/2 inch cubes.
3. In a heavy bottomed oven-safe 3-4 quart casserole dish, add together the beef cubes, water, vinegar, bay leaf, cinnamon, clove, and annatto seeds.
4. Over medium heat bring to a simmer.
5. Cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
6. In a large skillet heat the oil over medium heat.
7. Sauté the onions for 2 minutes, stirring often.
8. Add the garlic and sweet pepper strips.
9. Sauté for 1 minute stirring constantly.
10. Stir in the tomatoes, carrots, cayenne, cilantro and salt.
11. Bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
12. With a slotted spoon remove meat and place in a warm bowl. Cover.
13. Strain the meat cooking liquid into the tomato-based sauce, and discard spices.
14. Simmer sauce for 15 minutes.
15. Shred the beef using forks.
16. Stir beef into sauce and simmer for 10 minutes, stirring often.
17. Transfer to a warm serving bowl and serve.
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