Ropa Vieja

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Season and Sear Beef

• 150g Beef, Chuck or Brisket
• 1 tsp Olive Oil
  
  Dice your chuck roast or flank steak and season with salt and pepper. Heat avocado oil in a pot over medium-high heat. Add the beef and sear on both sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

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Sauté Vegetables and Prepare Sauce

• 1 tsp Olive Oil
• 1/4 Red Bell Pepper
• 1/2 Small Onion
• 2 tsp Tomato Paste
• 2 Clove Garlic
• 1/2 tsp Ground Cumin
• 1/4 tsp Dried Oregano
• 1/4 tsp Paprika
• 1 Roma Tomato

In the same pot, add avocado oil and the thinly sliced bell peppers and onions. Sauté until softened, about 3-4 minutes. Stir in the tomato paste, minced garlic, ground cumin, dried oregano, and paprika. Cook for about a minute to blend the flavors and becomes fragrant. Then add in diced roma tomato and stir to combine.

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Simmer Beef

• 200mL Beef Broth

Return the seared beef to the pot. Add enough beef broth to cover the beef halfway. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 1.5-2 hours, or until the beef is tender and easily shreds apart with a fork.

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Finish and Serve

• 3 Green Olives
• 2 Flour Tortillas
• 3g Fresh Cilantro

Once the beef is tender, use two forks to shred it into thin strips. Add the sliced green olives to the pot and stir to combine. Cook for an additional 5 minutes. Serve the Ropa Vieja hot, alongside some warm tortillas. Garnish with fresh cilantro.