Ropa Vieja | Recipe Cart | Recipe Cart

Ingredients

• 3 pounds chuck roast, brisket, or flank steak
• 2 tablespoons (or more if using flank steak) extra-virgin olive oil
• 2 large onions, chopped
• 2 red bell peppers, chopped
• 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
• 8 garlic cloves, finely grated
• ½ cup dry white wine
• 4 teaspoons sweet paprika
• 1 tablespoon dried Mexican or Italian oregano
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• 1 28-ounce can whole peeled tomatoes
• 2 bay leaves
• ¾ cup pimiento-stuffed Spanish olives, halved crosswise
• 2 teaspoons distilled white vinegar
• Chopped cilantro, white rice, maduros, and black beans (for serving)