Cuban Ropa Vieja (Make-Ahead Shredded Beef)

Ingredients

Method

1. 1

   Pat the beef pieces dry with paper towels and season all over with the kosher salt and black pepper.

2. 2

   Heat the olive oil in a large heavy pot or Dutch oven over medium–high heat until shimmering.

3. 3

   Working in batches so the meat doesn't steam, brown the beef pieces on all sides until deeply caramelized; transfer browned pieces to a plate.

4. 4

   Reduce heat to medium and add the sliced onion and bell peppers to the pot; cook, stirring occasionally, until softened and starting to brown, about 5–7 minutes.

5. 5

   Add the minced garlic, ground cumin, dried oregano and smoked paprika and cook, stirring, until fragrant, about 30 seconds.

6. 6

   Return the browned beef to the pot and add the crushed tomatoes, beef broth, wine (if using), bay leaves and raisins (if using); bring to a gentle simmer.

7. 7

   Cover the pot and simmer very gently on low until the beef is fork-tender and easy to shred.

   90 min
8. 8

   Remove and discard the bay leaves, then transfer the beef pieces to a rimmed plate or bowl and shred with two forks (or shred in a stand mixer on low for 30–60 seconds).

9. 9

   Return the shredded beef to the pot, stir in the olives and capers, and simmer uncovered to let the sauce thicken and the flavors meld.

   10 min
10. 10

    Stir in the lime juice and taste; adjust seasoning with more salt or pepper if needed.

11. 11

    Cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days (or freeze up to 3 months).

12. 12

    Reheat gently in a skillet with a splash of broth or in the microwave until warmed through; serve topped with chopped cilantro or parsley.