Ropa Vieja Recipe | Episode 1249

Heat a skillet over medium-high heat and add a little light olive oil.

Season the chuck beef well on both sides with salt.

Sear the beef in the hot skillet for about 1-2 minutes until it gets good color.

In a slow cooker, add tomato puree and diced tomatoes.

Pour in beef stock and add oregano and cumin.

Add a pinch of salt to the mixture.

Add the chopped veggies (red bell pepper, Cubanelle pepper, yellow onion, garlic) to the slow cooker.

Nestle the seared beef into the slow cooker with the mixture.

Cook on high for about 5 hours or until the meat starts to fall apart and is tender.

After cooking, remove the beef from the slow cooker and let it cool slightly.

Shred the beef using two forks and discard any fat.

Add the shredded beef back into the slow cooker with the juices.

Add pimento stuffed green olives and 1 tablespoon of olive juice to the mixture.

Stir everything together and taste for seasoning, adding more salt if needed.

Serve the ropa vieja with white rice, freshly squeezed lime juice, and torn cilantro on top.

Equipment Needed

Dietary

Allergens