Ropa Vieja with Delta Blues Jasmine Rice
2.5-3 pounds chuck roast or flank steak
2 tablespoons olive oil
2 large yellow onions, chopped
2 red bell peppers, chopped
1 tablespoon kosher salt
8 cloves garlic, grated
½ cup white wine
4 teaspoons Hungarian paprika
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 28-ounce can whole tomatoes, we like San Marzano tomatoes
2 bay leaves
¾ - 1 cup pimiento-stuffed Manzanilla olives, halved or
2 teaspoons white vinegar
Heat oil in Dutch oven over high heat. Brown meat on both sides,
about 5-7 minutes per side. Remove from pot.
Pre-heat oven to 250 degrees. Saute onions, bell peppers,
and salt until softened and beginning to brown (10-15 minutes). Add garlic. Stir
frequently and scrape the bottom of the pan to make sure the vegetables do not
burn. Cook for 2-4 minutes. Stir in wine and cook until evaporated. Stir in
paprika, oregano, cumin, black pepper, and cayenne pepper. Stir and cook for about
1 minute. Add tomatoes and stir to break them up a little. Bring the mixture to
a boil and cook, reducing liquid by half (about 5 minutes).
Place roast into pot. Turn it to make sure that both sides
are coated with the tomato mixture. Place two bay leaves in the mixture. Cover the
Dutch oven, and place it in the oven. Cook for 2.5-3 hours. The meat should be very
tender and shred easily.
Remove the bay leaves. Shred the beef and stir it until it
is incorporated into the sauce. Stir in olives and vinegar.
During the last 20 minutes of cooking, make Delta Blues Jasmine Rice Infused with Garlic.