Ropa Vieja
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 lb beef top round, cut into 2½ inch pieces across the grain (you could also use brisket or other 'tough' cuts with linear structure, just increase the time)
  • salt and pepper to taste
  • 3 tbsp canola oil, divided
  • 1 red pepper - ½ sliced and ½ diced
  • 1 medium yellow onion - ½ sliced and ½ diced
  • 30 cilantro stalks, chopped with ½ reserved
  • 4 cloves of garlic - ½ sliced thinly and ½ minced
  • 1 tsp anchovy paste
  • 8 oz tomato sauce, divided
  • ½ cup chicken broth
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • ¼ cup green olives, diced
  • 2 tsp white wine vinegar
Instructions
  1. Prep the water bath to 155 degrees F.
  2. Salt and pepper the beef pieces on all sides.
  3. In a skillet over High/Medium High heat, add the oil and swirl to coat the bottom.
  4. When shimmering and just beginning to smoke, add the beef, searing on each side for approximately 1 minute before removing to a plate.
  5. Lower the heat to Medium/Medium High and add the diced onions and diced peppers.
  6. Saute the vegetables until fragrant and beginning to soften, approximately 3 to 5 minutes. A slight caramelization is OK and adds a depth of flavor.
  7. Add the garlic and ½ the cilantro, cook for 1 minute or so until fragrant.
  8. Add the anchovy paste, 4 ounces of tomato sauce, cumin, and oregano, cooking for 1 to 2 minutes until the tomato sauce thickens.
  9. Add the chicken broth, stirring to combine and remove from the heat.
  10. Allow the sauce (a sofrito of sorts) to cool before spooning it into a recloseable bag with a valve.
  11. Add the beef and any accumulated juices, nestling the beef into the sauce before removing as much air as possible before closing the bag.
  12. Using a small vacuum pump over the valve, vacuum the contents until a slight amount of liquid seeps out. If using a regular recloseable bag, be sure to squeeze out as much air as possible before sealing.
  13. Clean off bag before placing in water bath.
  14. Set timer for 6 hours (minimum) or up to 18 hours (maximum), depending on the cut of beef used.
  15. When the cooking is complete, remove bag from the water bath.
  16. Remove the beef to a large bowl (reserving the cooking liquid) and using 2 forks, shred/pull it. Set it aside.
  17. In the now clean skillet over Medium-High heat, add remaining canola oil.
  18. When the oil shimmers, add the sliced onions and peppers and cook until slightly softened approximately 3 to 5 minutes. Again, a slight caramelization is great for flavor.
  19. Add the sliced garlic and remaining cilantro, cooking for 1 minute until fragrant.
  20. Add the remaining tomato sauce and cook until thickened, approximately 2 minutes.
  21. Add the reserved cooking liquid and increase heat to reduce and thicken the sauce.
  22. Reduce the heat to Medium and add the shredded beef and olives, stirring to combine and heat through, approximately 1 to 2 minutes.
  23. Remove from the heat and stir in the vinegar before serving. Garnish with remaining cilantro, if desired.
Notes
This recipe is based on this America's Test Kitchen version.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/08/16/ropa-vieja/