Ropa Vieja (Cuban Braised Shredded Beef)

Name: Ropa Vieja (Cuban Braised Shredded Beef)
Yield: Serves 6 to 8
Ingredients: 1 (2-pound), beef brisket, fat trimmed to 1/4 inch; , Salt and pepper; 5 tablespoons, vegetable oil; 2 , onions, halved and sliced thin; 2 , red bell peppers, stemmed, seeded, and sliced into 1/4-inch-wide strips; 2 , anchovy fillets, rinsed, patted dry, and minced; 4 , garlic cloves, minced; 2 teaspoons, ground cumin; 1 1/2 teaspoons, dried oregano; 1/2 cup, dry white wine; 2 cups, chicken broth; 1 (8-ounce) can, tomato sauce; 2 , bay leaves; 3/4 cup, pitted green olives, chopped coarse; 3/4 teaspoon, white wine vinegar, plus extra for seasoning

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Main Courses

Beef

Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

SERVES6 to 8

TIME3 hours

has video

WHY THIS RECIPE WORKS

Traditional ropa vieja recipes require making a beef stock and then using the meat and some of the liquid to make a separate sauté with onion and pepper slices and spices. To simplify this process, we combined the two cooking methods into t...

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