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
