ROPA VIEJA: INGREDIENTS
3LB CHUCK ROAST
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 LARGE ONIONS, CHOPPED
2 RED BELL PEPPERS, CHOPPED
2 TABLESPOONS SALT
8 GARLIC CLOVES, FINELY GRATED
½ CUP DRY WHITE WINE
4 TEASPOONS SWEET PAPRIKA
1 TABLESPOON DRIED OREGANO
2 TEASPOONS GROUND CUMIN
1 TEASPOON FRESHLY GROUND BLACK PEPPER
½ TEASPOON CAYENNE PEPPER
1 28-OUNCE CAN WHOLE PEELED OR CRUSHED TOMATOES
2 BAY LEAVES
¾ CUP PIMIENTO-STUFFED SPANISH OLIVES, HALVED
2 TEASPOONS WHITE VINEGAR
Place a rack in lower third of oven; preheat to 250°.
Pat roast dry. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides. Transfer to a plate.
Cook onion, bell peppers, and salt, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, at least 3 hours.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
4 LARGE, VERY RIPE PLANTAINS
1½ CUPS VEGETABLE OIL
Trim, peel, and cut plantains into 1" pieces.
Heat oil in a large skillet over medium-high.
Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray.
Season with salt if desired. Serve hot.
1 POUND DRIED BLACK BEANS
1 BAY LEAF
1 MEDIUM ONION, FINELY CHOPPED, DIVIDED
1 GREEN BELL PEPPER, FINELY CHOPPED, DIVIDED
8 GARLIC CLOVES, FINELY GRATED, DIVIDED
5 TEASPOONS SALT
1 TEASPOON DRIED MEXICAN OR ITALIAN OREGANO, DIVIDED
¼ CUP EXTRA-VIRGIN OLIVE OIL
FRESHLY GROUND BLACK PEPPER
Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 tbsp. grated garlic, 5 tsp. salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2–3 hours. Discard bay leaf.
Meanwhile: heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans.
Top with cilantro.
Prepared as desired
Divide ropa vieja between plates, serve over rice with sides of beans & plantains