Cuban Beef Stew or Ropa Vieja
- Ready In:
- 3hrs 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1360.77 g lean boneless round roast
- 236.59 ml cold water
- 29.57 ml white wine vinegar
- 1 bay leaf
- 1.23 ml ground cinnamon
- 2 whole cloves
- 6 annatto seeds
- 59.14 ml olive oil
- 157.80 ml sliced white onion
- 14.79 ml minced garlic
- 118.29 ml italian sweet pepper, cut into thin strips
- 236.59 ml chopped ripe tomatoes or 396.89 g can plum tomatoes, slightly drained
- 59.14 ml julienned carrot
- 4.92 ml ground red pepper
- 44.37 ml chopped fresh cilantro
- 2.46 ml sea salt
directions
- Preheat oven to 300 degrees.
- Cut beef into 1 1/2 inch cubes.
- 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.
- Over medium heat bring to a simmer.
- Cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
- In a large skillet heat the oil over medium heat.
- Sauté the onions for 2 minutes, stirring often.
- Add the garlic and sweet pepper strips.
- Sauté for 1 minute stirring constantly.
- Stir in the tomatoes, carrots, cayenne, cilantro and salt.
- Bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
- With a slotted spoon remove meat and place in a warm bowl. Cover.
- Strain the meat cooking liquid into the tomato-based sauce, and discard spices.
- Simmer sauce for 15 minutes.
- Shred the beef using forks.
- Stir beef into sauce and simmer for 10 minutes, stirring often.
- Transfer to a warm serving bowl and serve.
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Reviews
-
DiB's, this is very good. It does take a while to make but is worth it. The flavors blend nicely and I like the sweetness of the peppers which offset any burn from the onions. I added 2 chopped jalapenos and a chopped cayenne just because we like more heat, but it would great without. Thanks for posting this one. It's a keeper.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois