Ropa Vieja with Cilantro Rice + Beans

This recipe is inspired by Rick Martinez’s recipe on Bon Appetit.

Ropa Vieja Ingredients:

• 3 - 3.5 lb beef chuck roast

• 4 tbsp of olive oil; separated into 2 and 2

• 2 large sweet onions; sliced

• 2 bell peppers; sliced

• 8 - 10 garlic cloves; grated

• 1/2 cup of white wine

• 3 tsp of kosher salt

• 4 tsp of paprika

• 1 tbsp of dried oregano

• 1 tsp of Adobo seasoning

• 2 tsp of cumin

• 1 tsp of black pepper

• 1/2 tsp of cayenne pepper

• 1 28 oz. can of whole peeled tomatoes

• 1/4 cup of water

• 2 dried bay leaves

• 1 cup of pimiento-stuffed olives; cut in half

• 2 tsp of white vinegar

Cilantro Rice + Beans Ingredients:

• 2 cups of long-grain jasmine rice

• 1 tbsp of unsalted butter

• 1 can of beans; drained

• 1/2 a lemon; juiced

• 1/2 tsp of salt

• 1/2 cup of cilantro; chopped

Optional toppings: sliced avocado and additional cilantro

Preheat your oven to 250F.

In a large Dutch oven (something big enough for all your meat), heat 2 tbsp of olive oil. Salt and pepper all sides of your chuck roast. Sear the chuck roast on all sides until it is nice and golden brown. Remove the meat from the pan and set it aside on a plate.

Add the additional 2 tbsp of oil into the pan and add in your onions and pepper and saute until glossy.

Add in your garlic fry that off for a few minutes until all the veggies start getting a bit toasty.

Pour in your white wine to deglaze the pot, scraping up all the little brown bits at the bottom of the pan. Cook off the alcohol for about 5 minutes or until the liquid reduces.

Add in all the spices (salt, paprika, oregano, Adobo, cumin, black pepper and cayenne) and let that cook until fragrant.

Add in your canned tomatoes, breaking up the peeled tomato pieces with your wooden spoon. Add in your water and mix everything together. Let that come to a simmer for about 5 minutes.

Cut your meat (that you previously set aside) into large pieces and nestle the meat back into your sauce with the bay leaves. Put the lid on the Dutch oven and put it in the oven for about 3 hours. Then for the final 30-40 minutes, crank the heat to 300F.

About 40 minutes before the meat is done cooking, prep your rice as written on the package (I personally use a rice cooker, but do whatever you need) with the tablespoon of butter. When your rice is cooking, prep a bowl with your rinsed beans. When your rice is done, add the hot rice to the drained beans and toss with lemon juice, salt and cilantro.

At about the 3 hour mark, pull your pot out of the oven and using forks, shred the meat up but keep it in the sauce. Add in your vinegar and olive and mix well.

Serve your ropa vieja and rice up and top with fresh, sliced avocados.