Ropa Vieja

Ropa Vieja is a classic Cuban dish that MDS and I often enjoy at Cuban restaurants, especially at Cafecito. Recently, while enjoying a delicious Ropa Vieja sandwich, it occurred to me that this dish could be easy to make at home. The name of the dish translates to old clothes because the meat is shredded and looks like fibers, but don't let the name dissuade you from giving it a try.

When I made this recipe, I used chuck roast, but other cuts of beef could be used, such as flank steak. Ropa Vieja is often served with rice and black beans. But it also makes a great sandwich, just be sure to use a bread that can soak up all the juices.

Ropa Vieja 

• 2 pounds beef chuck roast 
• 1/4 cup olive oil 
• 2 onions, thinly sliced 
• 1 large green bell pepper, thinly sliced 
• 1 large red bell pepper, thinly sliced 
• 2 Tbsp. minced garlic cloves
• 1 tsp. dried oregano 
• 2 tsp. ground cumin 
• 2 tsp. paprika 
• 1/2 cup dry white wine 
• 1 cup beef broth 
• 16 ounces crushed tomatoes 
• optional: about 8 manzanilla Spanish olives

Heat olive oil in a pot over high heat. Add the beef and brown on all sides. Then transfer to a plate. Add the onion and peppers to the pot and cook over medium heat for 20 minutes until caramelized. Add the garlic, oregano, cumin, and paprika. Add the white wine and bring to a boil. Mix in the beef broth and crushed tomatoes. Bring to a simmer. Return the beef to the pot. Simmer while covered for two hours or until the beef is fork-tender. Transfer the beef to a plate and shred. Return shredded beef to the pot. Stir in the olives. Simmer uncovered for 30 minutes. Enjoy!