Dd's Ropa Vieja (Braised Cuban Beef/Pork)

Didi says that this is a keeper.

ROPA VIEJA  (Braised Cuban Beef/Pork)

 

2 ½ -3 # chuck or pork shoulder, cut into 4 pieces

Garlic salt, freshly cracked black pepper

1 TB olive oil

1 medium onion, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

6 cloves garlic, chopped

2 TB tomato paste

3 tsp. sweet paprika

2 tsp. ground cumin

2 tsp. oregano

1/8 tsp. ground allspice

1/8 tsp. ground cloves

3 c. beef broth, as needed

1 (14.5 ounce) can diced/crushed fire-roasted tomatoes

2 bay leaves

1 c. green olives

2 TB lime juice 

Salt, freshly ground black pepper

3 TB cilantro, chopped

Garnish: lime wedges

Garnish for burritos: lime wedges, cilantro leaves, avocado slices, shredded cheese, flour tortillas

 

Generously season meat with garlic salt and pepper. 

In a large saucepan over medium-high heat brown meat on all sides in oil. Remove; set aside.  

Into saucepan add onion, and bell peppers.  Cook until tender, about 7-10 minutes Remove half of vegetable mixture; set aside. Add garlic, tomato paste, paprika, oregano, cumin, allspice, and cloves. Stir until fragrant, 1 minute scraping any browned bits. Stir in broth, tomatoes and bay leaves. Return meat to saucepan. Bring to a boil, reduce to a simmer. Cover; simmer 2-2 ½ hours. 

Remove beef from saucepan. Shred meat with 2 forks; return to saucepan with reserved vegetables, olives and lime juice. Simmer 5 minutes. Check for seasoning; add salt and pepper as needed. For service stir in cilantro.  

Serve over rice with lime wedges, or garnish as desired for burritos. Served 6-8.