Cuban Beef Stew or Ropa Vieja

Name: Cuban Beef Stew or Ropa Vieja
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6-8 serving(s)
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

Submitted by Diana Adcock

"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."

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Ready In:: 3hrs 20mins
Ingredients:: 16
Serves:: 6-8

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 (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

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

Cuban food does not use cilantro as part of its food profile.

ChefQBNQT8530
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.

Queen Dragon Mom