Ingredients

beef chuck roast (about 2 lbs)

1 tsp baking soda

28 oz can of whole tomatoes

1 small white onion, thinly sliced into quarter moons

1 yellow bell pepper, thinly sliced into quarter moons

1 jar (4 oz) of pimentos, thinly sliced

2-3 tablespoons (about ½ a 3.5 oz jar) of capers

4 cloves of garlic, minced

3 teaspoons cumin

2 teaspoons dried oregano

6 bay leaves

Salt and black pepper, to taste

Squeeze of lime, to taste

Olive oil, to taste

Instructions

Season the beef with salt, black pepper, and cumin, mixing in the baking soda to retain moisture, resulting in tender meat that browns faster.

Preheat the oven to 300 degrees F and prep the vegetables. Once the pimentos are sliced, add them and their juice to a small bowl with the capers and minced garlic and set aside.

In a large, oven-safe pan, sear the meat on high heat, browning each side. Once browned, remove the beef and set aside.

Reduce the heat and using the same pan, which should have a coating of oil and juices released from the beef, saute the onions, until nearly translucent. Add black pepper and cumin and then the yellow pepper, sauteing until the peppers are softened. Add the pimento/caper/garlic mixture, followed by the can of tomatoes and their juice, along with black pepper, cumin, and oregano, bringing everything to a simmer. To taste, add a few tablespoons of white wine. Lastly, add the beef back to the pan and tuck in the bay leaves.

Cover with a lid and place into the oven for at least 1-2 hours. Every 30 minutes, remove from the oven briefly to ensure the beef is covered by the liquid, basting as needed. Once the beef is done, you’ll be able to shred it easily with a fork.

Serve with your favorite rice, adding a light touch of olive oil and a squeeze of lime.

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This is a crowd pleaser and one of my favorite meals. While it requires spending a fair amount of time in the kitchen (although, by all means, use a slow cooker and skip the time commitment) it’s very much worth it. The meat is so tender, so juicy, and the spices!? Oh, chef’s kiss, for sure. I recommend making the dish ahead of time, so the flavors can continue to come together.

The garlic is a great gauge to tell you if your heat is too high: if the garlic is browning or burning, your heat is too high for the vegetables. The goal is to soften the vegetables and build flavor, ahead of adding the tomatoes.

I didn’t have a family recipe for Ropa Vieja, so I’ve tried a few and found Bon Appetite’s to be a great inspiration. While any bell pepper works in this recipe, I love the mildness of the yellow pepper and the warm tone it brings to the dish. I have absolutely no recollection of any capers making it into my family’s version of Ropa Veija, but I adore them and find they bring a lightness and earthy salinity to each bite.