In today’s episode, I made Puerto Rican Ropa Vieja, otherwise known as Braised Shredded Beef. While, authentic ropa vieja is typically associated with Cuban cuisine, Ropa Vieja de Puerto Rico features a delicious sofrito base complimented with a tomato braising liquid. If you’ve ever wondered how to make ropa vieja, or slow cooker ropa vieja, try this recipe out!
ROPA VIEJA (Cook time: 4 hours, Serves 4-5)
– 3 pounds of beef chuck roast
– 1 cup of homemade sofrito
– 10 spanish stuffed olives (optional)
– 3-5 small bay leaves
– 1 tablespoon of dried oregano
– 1 tablespoon of granulated garlic
– 2 tablespoons of ground cumin
– 1 tablespoon of smoked paprika
– 1 tablespoon of Adobo All-Purpose seasoning
– 2 packets of Sazón con Culantro y Achiote
– 1 (6-ounce) can tomato paste
– 1 (15-ounce) can of crushed tomatoes or 5-6 fresh diced tomatoes
– 2 tablespoons of ketchup
– 8 cups water or broth
– Salt and pepper to taste
INSTRUCTIONS
1. Preheat oven to 250ºF. If needed, cut the chuck roast in half so it will be able to fit into your caldero or Dutch pot. Liberally season the chuck roast with coarse salt and black pepper. Massage in seasoning. Set aside and let rest for about 20 minutes or until the meat is room temperature. Make sure the meat isn’t cold prior to searing. An even room temperature allows for an even sear.
2. In your Dutch pot, add enough vegetable oil to coat the bottom. Sear the meat on each side, about 4-5 minutes. Set the meat aside while you work on the sauce.
3. In the same pot with beef drippings, add sofrito and sauté for about 5 minutes. Then add the olives, dried oregano, granulated garlic, ground cumin, smoked paprika, Adobo and sazón. Toast the spices and let them bloom a bit, about 2 minutes or until fragrant.
4. Then, add the tomato paste and stir well until fully incorporated. Add the crushed tomatoes and ketchup then stir in the water or broth. Lastly, add the bay leaves and nestle the seared chuck roast into the sauce and cover with the lid. Cook in the oven for 3 hours, fully covered.
5. After the 3 hours, remove the pot from the oven and remove the meat. Set aside and shred with two forks or with your hands when cool enough to handle. Meanwhile, on the stove, bring the sauce to a boil and skim any fat that is on the top.
6. Boil for about 10-15 minutes to reduce and thicken up; fold the shredded beef back into the sauce.
7. Serve the ropa vieja with white rice and enjoy!
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