Cuban Beef Stew Or Ropa Vieja

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs lean boneless round roast
• 1 cup cold water
• 1/8 cup wine vinegar
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 2 whole cloves
• 6 annatto seeds
• 1/4 cup olive oil
• 2/3 cup sliced onion
• 1 tablespoon minced garlic
• 1/2 cup italian sweet pepper, cut into thin strips
• 1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained
• 1/4 cup julienned carrot
• 1 teaspoon ground red pepper
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon sea salt

Recipe

• 1 preheat oven to 300 degrees.
• 2 cut beef into 1 1/2 inch cubes.
• 3 in a heavy bottomed oven-safe 3-4 quart casserole dish, add together the beef cubes, water, vinegar, bay leaf, cinnamon, clove, and annatto seeds.
• 4 over medium heat bring to a simmer.
• 5 cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
• 6 in a large skillet heat the oil over medium heat.
• 7 sauté the onions for 2 minutes, stirring often.
• 8 add the garlic and sweet pepper strips.
• 9 sauté for 1 minute stirring constantly.
• 10 stir in the tomatoes, carrots, cayenne, cilantro and salt.
• 11 bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
• 12 with a slotted spoon remove meat and place in a warm bowl. cover.
• 13 strain the meat cooking liquid into the tomato-based sauce, and discard spices.
• 14 simmer sauce for 15 minutes.
• 15 shred the beef using forks.
• 16 stir beef into sauce and simmer for 10 minutes, stirring often.
• 17 transfer to a warm serving bowl and serve.