👨‍🍳 Instruktioner

1. 1

   Season the beef chuck roast generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roast on all sides until deeply browned. Remove the beef and set aside.

   ⏱️ 10 minutes
3. 3

   Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

   ⏱️ 2 minutes
6. 6

   Add the crushed tomatoes, beef broth, bay leaves, cumin, and oregano. Stir to combine.

   💡 Proffstips: Ensure all seasonings are well distributed.
7. 7

   Return the seared beef to the pot. Bring the liquid to a simmer, then cover, reduce heat to low, and cook for 2.5 to 3 hours, or until the beef is very tender and easily shreds.

   ⏱️ 3 hours

   💡 Proffstips: Check liquid levels periodically and add more broth or water if needed.
8. 8

   Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the sauce.

   💡 Proffstips: Allow the beef to cool slightly before shredding for easier handling.
9. 9

   While the Ropa Vieja is finishing, prepare the Arroz Moro. In a separate pot, combine the white rice, rinsed black beans, water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is cooked.

   ⏱️ 20 minutes
10. 10

    Season the Ropa Vieja sauce with additional salt and pepper to taste.

    💡 Proffstips: Taste and adjust seasoning as needed.
11. 11

    Serve the Ropa Vieja over the Arroz Moro. Garnish with fresh chopped cilantro.

    💡 Proffstips: A side of plantains or a simple salad complements this dish well.