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Marble Surface

Ropa Vieja




Serves 6

 

2 pounds chuck roast or flank steak

1 red bell pepper, sliced

1 small yellow onion, sliced

3-4 cloves garlic, minced

1 packet sazon con cilantro y achiote

2 bay leaves

1 28 oz can crushed tomatoes

2 cups water

1 bunch chopped cilantro

1 cup red wine

¼ cup red wine vinegar

2 Tablespoons Pro Seasoning All Purpose

1 Tablespoon cumin

2 teaspoons dry oregano

2 Tablespoons avocado oil or vegetable oil

1 cup sliced green olives if desired

 

Method of prep:

Preheat oven to 350 degrees F

Preheat braising pan or large pot over medium high heat.  Dry meat with a paper towel and season with Pro Seasoning All Purpose.  Add oil to the pan and allow to preheat.  Sear meat on all sides until a rich brown crust is formed.  Set meat aside on a plate.  Lower the heat to medium and add onions and peppers to the pan and cook while stirring until onions are translucent.  Next, add garlic and stir for 30 seconds.  Deglaze the pan with red wine and reduce liquid until almost dry.  Add the red wine vinegar and reduce until almost dry.  Add any remaining Pro Seasoning, cumin, and all of the oregano and stir.  Add the crushed tomatoes, water, bay leaves, and cilantro.  Bring to a boil and stir.  Cover with a lid and place in the oven for 3-4 hours, or until the meat is easy to shred. 

Shred the meat using two pairs of tongs.  Serve. 

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