This recipe is created to our taste because I have so many grown adult kids and grandkids in my house that do not like or want green olives, peas, capers, or carrots in their food.
Ropa Vieja
Shredded Beef in tomato sauce
Yield: 6 People
Cost: $30.00
Equipment
- 1 12 inch Sautee Pan
Materials
- 1 2-2 1/2 lbs. Chuck Roast
- 1 Whole Onion Spanish or Yellow
- 1 Whole Bell Pepper Green
- 1 Whole Bell Pepper Red
- 2 tbsp Oil Vegetable or Olive
- 1 Can Tomato Sauce 15 oz.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 envelope Sazon Goya Culantro y Achiote (Coriander and Annatto)
- 2 Whole Bay Leaves
- 2 cups Water
- 1/4 cup Vino Seco (Dry Cooking Wine) White or Dorado
- 1 teaspoon Oregano
- 1 teaspoon Badia Cumin
- 2 teaspoon Badia Sazon Completa (Badia Complete Seasoning)
- 1/2 teaspoon Badia Onion Powder
- 1/2 teaspoon Badia Garlic Powder
- 1 cup Beef Broth from Boiling Chuck Roast
Additional Ingredients if Desired
- 1 8 oz. Le Sueur Peas
- 1 Handful Green Olives with Pimentos
- 1 15 oz. Can of Sliced Carrots
Instructions
- Salt and Pepper all sides of Chuck Roast to your liking. Preheat pan with oil. Add 1 Bay leaf. Fry Chuck Roast until all sides are browned.
- Add 2 cups of water to the pan with Chuck Roast when finished browning. Cover pan and boil Chuck Roast at low temp for 1 hour then flip meat cover and boil for another hour.
- While Chuck Roast is boiling you can slice onions and pepper into strips.
- Remove Chuck Roast from pan and set aside on large plate or platter. Pour liquid from pan in a bowl and set aside (do not discard liquid). Using two forks shred the meat on the platter.
- Add sliced onions, peppers, bay leaf to pan with a little bit of the liquid and sauté until soft. Add tomato sauce, cooking wine, 1 cup of the liquid, and the rest of the seasonings to the pan.
- Add Chuck Roast to the pan and cook for 30 minutes. When done serve over White Rice.
Notes
