Slow Cooked Puerto Rican Ropa Vieja | Braised Shredded Beef

flank steak

🥗Healthier: chicken breast

💰Cheaper: chuck roast

Chuck roast is more affordable and can be equally tender when cooked slowly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are less expensive and can provide a similar briny flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth of flavor without the cost of wine.

Season the chuck roast with coarse salt.

Heat a Dutch pot on high heat and sear the chuck roast on all sides until it has a nice crust.

Lower the heat and remove the seared chuck roast from the pot.

In the same pot, add 1 cup of homemade sofrito and sauté until aromatic.

Add cumin, granulated garlic, oregano, and paprika to the pot.

Add 2 packets of sazon with culantro and achote to the mixture.

Stir in 6 ounces of tomato paste and crushed tomatoes.

Return the chuck roast to the pot and cover it with the sauce.

Cover the pot and simmer on low heat until the meat is tender and shreds easily.

Cooking Techniques

Equipment Needed

Spice Level: