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Cuba Ropa Vieja

This Little Goat went to Cuba
  • This Little Goat went to Cuba

yields

4-6 servings

time

4 hours

active time

15 minutes

ingredients

 

2 lb. beef chuck roast or flank steak

Kosher salt 

Cooking oil, such as canola or vegetable oil

1 large sweet onion, thinly sliced

2 red, orange or yellow bell peppers, thinly sliced 

6 garlic cloves, smashed  

2 Tbsp tomato paste

1/2 cup dry white wine 

1 (28-ounce) whole peeled tomatoes 

1 cup beef or chicken stock

1/4 cup This Little Goat went to Cuba, divided 

1/2 cup pimento-stuffed Spanish olives, halved

1/4 cup golden raisins 

1/2 cup cilantro leaves, roughly chopped

Beans and rice, for serving (optional)

 

instructions

Preheat the oven to 250 degrees.

Season the steak liberally on all sides with salt and Cuba spice. Add about 1 tablespoon of cooking oil to a large pot or dutch oven and heat over high heat. Once the oil is shimmering, add in the steak (or should hear it sizzle). Sear until deep golden brown on all sides, about 3-4 minutes per side. Remove to a clean plate or cutting board. Do not wipe out the pot.

Add another tablespoon of cooking oil to the pot and reduce the heat to medium. Add in the onion, pepper and ½ teaspoon kosher salt. Sauté, stirring occasionally, until the veggies softened and beginning to brown, about 5 minutes. Stir in the garlic and let cook until fragrant, about 1-2 minutes more. Stir in the tomato paste and let cook, stirring frequently, until slightly darkened, about 2 minutes more.

Lightly crush the tomatoes and add to the pot along with the stock, 3 tablespoons Cuba spice and 1 teaspoon salt. Bring to a rolling boil, then remove from the heat. Nestle in the meat, cover, and transfer to the oven.

Let cook, stirring about once every hour, until the meat is very tender and shreds easily with a fork, about 4 - 3 ½ hours. (Note: cooking time will vary based on the cut of meat you use. A thicker chuck roast will take longer than a thinner flank steak. Your meat is done when it shreds easily with a fork).

Transfer the meat to a cutting board and shred using tongs or two large forks. Return to the pot and stir in the olives, raisins and some chopped cilantro. Top with more fresh cilantro and serve warm, alongside beans and rice.

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