Ultimate Ropa Vieja (The National Dish of Cuba)
INGREDIENTS
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2 pounds chuck (ask your butcher to cut it taller than wider so you get long strands of beef along the grain) or flank steak (see discussion in this post about cuts of beef)
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1 large yellow onion, thinly sliced
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1 of each large green, red and yellow bell pepper, thinly sliced
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4 cloves garlic, minced
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2 teaspoons dried oregano
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2 teaspoons ground cumin
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2 teaspoons sweet paprika
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1 teaspoon smoked paprika
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⅛ teaspoon ground allspice
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⅛ teaspoon ground cloves
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup dry white wine
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1 cup chicken broth (chicken broth has a stronger/deeper flavor than beef broth)
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1 16 ounce can crushed tomatoes
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1 6 ounce can tomato paste
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2 bay leaves
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1 large carrot, cut in half
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1 large stalk celery, cut in half
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1 cup Lindsay Naturals Green Olives, rinsed and drained (you can slice them if you prefer)
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1/2 cup thinly sliced Lindsay Roasted Red Peppers, drained
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1/4 cup Lindsay Pimientos, drained
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2 tablespoons Lindsay Capers, rinsed and drained
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1/3 cup chopped fresh parsley
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