Ingredients
- 3 1/2 pound tri tip, beef chuck, or pot roast
- Kosher salt and freshly ground pepper to taste
- 1/3 cup olive oil
- 1 cup water
- 1 large yellow onion, peeled and thinly sliced
- 4 cloves garlic, peeled and crushed
- 1 green bell pepper, cored, seeded and chopped
- 1 can diced tomatoes
- 1 tsp salt
- 1 bay leaf
- 1/2 cup dry wine
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
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Spicy Cuban Ropa Vieja
Time: 20 minutes prep, 150 minutes cook
Servings: 8
Directions
- Rub kosher salt and black pepper onto meat. Heat a tbsp of oil in a large pot or stove top casserole dish. Brown the meat well on all sides, then add 1 cup of water. Cover and simmer until tender, about 2 hours. Remove the meat and juices from the pan into a bowl and shred it, retaining the juices.
- Reheat the pan to medium high and add the remaining oil. Saute the onions and garlic until clear (about 4 minutes), then add the green pepper and saute a few minutes more. Add the remaining ingredients, including the shredded meat and juices. cover and simmer on low heat for 20-30 minutes more.
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Summary
I wanted to serve a slightly more flavorful version of Ropa Vieja, the classic cuban beef dish, over black beans and rice for a friends' pre-christmas dinner. I paired it with a pork stew and both were hugely popular. I used tri-tip and it shredded wonderfully. This can be made with a cheaper, tougher piece of meat, but when Tri-tip is on sale, which it was, it is a great cut to use.
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