Ropa Vieja - Kidney Kitchen

Name: Ropa Vieja - Kidney Kitchen
Ingredients: 12 ounces chuck roast, brisket, or flank steak; 3 tablespoons olive oil; 1 ½ large (225 grams) yellow onions, thinly sliced; 1 medium (119 grams) red bell pepper, thinly sliced; 1 medium (119 grams) yellow bell pepper, thinly sliced; 1 medium (119 grams) green bell pepper, thinly sliced; ½ teaspoon sea salt; 4 cloves (12 grams) garlic, finely minced; ¼ cup dry white wine; 2 teaspoons smoked paprika; ½ tablespoon Mexican or Italian oregano, dried; 1 teaspoon ground cumin; ½ teaspoon black pepper; ⅛ teaspoon cayenne pepper; 7 1/4 ounces (half a 14-ounce can) whole peeled tomatoes, low sodium; 1 cup beef broth, low sodium or no salt added; 1 bay leaf; 2 tablespoons (23 grams) olives, green, halved crosswise; 1 teaspoon distilled white vinegar; 1 tablespoon cilantro or culantro, chopped; Brown rice or black beans (optional for serving, not included in nutrient analysis)

kitchen.kidneyfund.org

Ropa Vieja In this Cuban recipe, beef is slowly braised with vegetables in an aromatic sauce until fall-apart-tender.

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Ingredients

12 ounces chuck roast, brisket, or flank steak
3 tablespoons olive oil
1 ½ large (225 grams) yellow onions, thinly sliced
1 medium (119 grams) red bell pepper, thinly sliced
1 medium (119 grams) yellow bell pepper, thinly sliced
1 medium (119 grams) green bell pepper, thinly sliced
½ teaspoon sea salt
4 cloves (12 grams) garlic, finely minced
¼ cup dry white wine
2 teaspoons smoked paprika
½ tablespoon Mexican or Italian oregano, dried
1 teaspoon ground cumin
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
7 1/4 ounces (half a 14-ounce can) whole peeled tomatoes, low sodium
1 cup beef broth, low sodium or no salt added
1 bay leaf
2 tablespoons (23 grams) olives, green, halved crosswise
1 teaspoon distilled white vinegar
1 tablespoon cilantro or culantro, chopped
Brown rice or black beans (optional for serving, not included in nutrient analysis)