Cook Ropa Vieja for someone this weekend.

By Andy Cooks · 180 min

Ingredients

Instructions

1. Cut the beef into chunks about 5 cm x 7 cm and season generously with salt on all sides.
2. Heat the oil in a large Dutch oven or heavy saucepan over medium-high heat. Brown the beef for 6 to 8 minutes, turning, until browned on all sides. Transfer to a tray.
3. Thinly slice the onions and capsicums, and finely chop the garlic. Add the onions with a pinch of salt and cook for 2 minutes. Stir in the capsicums, add a little more salt, and cook a further 2 minutes, stirring occasionally.
4. Stir in the garlic, bay leaves, cumin, oregano and paprika, and cook for 1 minute until fragrant.
5. Deglaze the pan with the vinegar, then stir in the tomato paste. Add the diced tomatoes, fill the can halfway with water and add that to the pan.
6. Return the beef to the pan and pour in the stock. Bring to a simmer, cover tightly, and reduce to low heat. Cook for 3 hours until very tender, checking the beef after 2½ hours.
7. Transfer the beef to a tray, shred it into strands with tongs, then return it to the sauce and mix thoroughly.
8. Finely chop the parsley leaves. Stir the olives and parsley into the beef and remove from the heat.
9. Serve over steamed rice with drained black beans on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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