3 lbs chuck roast brisket, or flank steak

2 tbsp extra-virgin olive oil, or more if using flank steak

2 large onions, chopped

2 red bell peppers, chopped

2 tbsp Diamond Crystal , or 3½ tsp Morton kosher salt

8 garlic cloves, finely grated

½ cup dry white wine

4 tsp sweet paprika

1 tbsp dried Mexican oregano, or Italian oregano

2 tsp ground cumin

1 tsp freshly ground black pepper

½ tsp cayenne pepper

28 oz whole peeled tomatoes

2 bay leaves

¾ cup pimiento-stuffed Spanish olives, halved crosswise

2 tsp distilled white vinegar

For Serving:

cilantro, chopped

white rice

maduros, (fried sweet plantains)

black beans

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high.

Cook chuck roast for 5 to 7 minutes per side, turning occasionally, until browned on both sides. Transfer to a plate.

Place a rack in lower third of oven. Preheat to 250 degrees F.

Cook onion, bell peppers, and salt for 12 to 14 minutes, stirring occasionally, until softened and beginning to brown.

Add garlic and cook for 3 to 5 minutes, stirring frequently and scraping bottom of pan, until vegetables are golden brown. 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 for about 1 minute, stirring, until spices are fragrant.

Add tomatoes and coarsely break up with a spoon.

Bring to a boil and cook for about 5 minutes, stirring occasionally, until liquid is reduced by half.

Nestle roast into tomato mixture and tuck in bay leaves on either side.

Cover and transfer to oven. Braise roast and vegetables for 2½ to 3 hours, until meat is very tender and shreds easily. Let cool for 15 minutes.

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.

Divide ropa vieja among plates. Top with cilantro.

Serve with rice, maduros, and beans alongside. Enjoy!

Cook onion, bell peppers, and salt with 2 tablespoons of oil if using flank steak.

Sugar: 6g

:

Calcium: 102mg

Calories: 421kcal

Carbohydrates: 13g

Cholesterol: 117mg

Fat: 26g

Fiber: 4g

Iron: 6mg

Monounsaturated Fat: 14g

Polyunsaturated Fat: 2g

Potassium: 942mg

Protein: 35g

Saturated Fat: 9g

Sodium: 517mg

Trans Fat: 1g

Vitamin A: 1685IU

Vitamin C: 51mg