Publix Aprons

Ropa Vieja (Cuban-Style Braised Beef)

Ropa Vieja (Cuban-Style Braised Beef)
Servings:
12
Total Time:
4 hours, 35 minutes
Active Time:
25 minutes

Ingredients

2 large sweet onions, thinly sliced
2 large red bell peppers, thinly sliced
4 cloves garlic, finely chopped
1 boneless beef chuck roast (about 3 lb)
2 tablespoons sazon (or complete) seasoning
4 tablespoons olive oil, divided
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
3/4 cup red wine (or beef stock)
1 (28-oz) can tomato sauce
1 (6-oz) can tomato paste
1 tablespoon white vinegar
2 cups no-salt-added beef stock (or broth)
1 (5.75-oz) jar sliced Spanish olives, drained
3 tablespoons fresh cilantro, finely chopped

Steps

  1. Preheat large stockpot on medium-high 2–3 minutes. Slice onions and peppers; chop garlic. Coat beef with seasoning (wash hands).
  2. Place 2 tablespoons oil in pot and add beef. Cook 8–10 minutes, turning occasionally, or until browned. Remove beef from pan.
  3. Add remaining 2 tablespoons oil to pot, then add onions, peppers, garlic, paprika, oregano, cumin, and bay leaves. Cook 6–8 minutes or until vegetables are tender. Pour in wine. Cook and stir 2 minutes.
  4. Stir in tomato sauce, tomato paste, vinegar, and stock. Return beef to pot and bring to a boil.
  5. Reduce heat to medium and cover. Simmer 3–4 hours until beef is 195°F (for shreddable). Drain olives. Shred beef (using two forks) and stir in olives. Chop cilantro. Sprinkle beef with cilantro before serving.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/12 recipe) 390kcal; FAT 24.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 800mg; CARB 11g; FIBER 2.00g; SUGARS 6g; PROTEIN 30g; CALC 4%; IRON 20%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star