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“Similar to Cuban ropa vieja, this hearty dish is part of a pabellon (''flag plate'') along with black beans, white rice seasoned with onion and peppers, and slices of fried ripe plantain. Or serve with roasted or mashed potatoes or stuffed into arepas. Found this treasure appropriately enough in the Miami Herald who adapted it from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003).”
2hrs 15mins

Ingredients Nutrition


  1. Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 ½ hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside.
  2. In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper.

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