AUTHENTIC CUBAN ROPA VIEJA RECIPE--NO TOMATO SAUCE!

In a large Dutch oven, bring 6 cups water and 2 tablespoons salt to a boil over high heat.

Add the meat and cook for 10-15 minutes, skimming any foam from the surface.

After removing the foam, add 1 bay leaf, 1/2 onion, the whole garlic clove, half the parsley, oregano, and 1/4 teaspoon black pepper.

Cover and simmer until the meat is very tender, about 3 hours.

Remove from heat and transfer the meat to a baking sheet to cool. Strain the broth and set aside 2 cups.

Shred the meat into thin strips.

In a large frying pan, heat the oil over medium heat. Add the carrot, bell peppers, chopped garlic, sliced onions, and chives. Cook until the onion is translucent, about 3 minutes.

Add the shredded meat and reserved broth. Stir in paprika, cumin, 1 teaspoon salt, remaining bay leaf, remaining black pepper, and wine.

Cover and cook over low heat for 5 minutes. Add remaining parsley and salt to taste. Cook for 2 more minutes.

Equipment Needed

Dietary

Allergens