Cuban ropa vieja with olives

Ingredients 4 people

Difficulty: high

Prep Time: 1 to 4 hours

Ingredients beef stew

• 1.5 lbs of stew meat

• 1 onion

• 1 carrot

• 1 leek

• 2 laurels leaves

• 2 parsley branches

• Water

• Salt

Ingredients ropa vieja

• 2 cups olives stuffed with Pimiento

• 1 medium onion

• 1/2 green pepper

• 1/2 red pepper

• 2 garlic gloves, chopped

• Pinch of cumin

• 1 tbsp. oregano

• 1 diced tomato without skin

• 4 chopped cilantro sprigs

• 1 cup ml white wine

• 1 cup fried tomato

• 2 cups broth of meat of its cooking

• ½ jar of cooked chickpeas

• Chopped cilantro

• Extra virgin olive oil

• Salt

Directions

Step 1: Put the chopped vegetables with the meat and other ingredients in a pot, add water and cook. If we use a conventional pot it will take about 4 hours at low heat and in an express pot for 45 minutes. Drain and set aside the clean soup, throw away the vegetables. Let the meat cool down and separate it in strips with our hands.

Step 2: Chop the onion, green pepper and red pepper.

Step 3: In a pot make a sauce with onion, green pepper, red pepper, garlic, salt and tomato, chopped in small cubes and cook for about 20 minutes over medium heat. Add cilantro, cumin, oregano, white wine, the fried tomato, broth and let reduce 5 minutes. Add the shredded meat, chickpeas and olives (reserve a few to decorate). Cook 10 more minutes and set aside to serve.

Step 4: On a plate put the Ropa Vieja, finish with chopped cilantro and some olives stuffed with peppers to decorate.