Panamanian Ropa Vieja 🇵🇦😋😋

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken is leaner, while chuck is more economical for braising.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Olives provide a similar briny flavor, while pickles are often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon is a cost-effective alternative.

Season the chuck roast and refrigerate for 24 hours.

Sear the chuck roast in olive oil for a couple of minutes on each side to seal in the juices.

Transfer the seared chuck roast to a roasting pan.

Add half a box of beef broth and the bay leaves to the pan.

Preheat the oven to 350°F and cover the pan tightly with foil.

Cook in the oven for about 3 to 4 hours, checking every 30 minutes to ensure enough liquid is present.

After about 4.5 hours, remove the roast from the oven and shred it.

Sauté the red and green peppers, onion, and garlic in a pan.

Add the remaining beef broth, the liquid from the roasting pan, and tomato paste to the sautéed vegetables.

Stir in the capers, cumin, paprika, oregano, and Sasson seasoning.

Let the mixture come to a boil, then simmer for about 20 minutes.

Add the shredded beef to the sauce and mix well.

Plate the dish and serve.

Cooking Techniques

Equipment Needed

Spice Level: