Braised Shredded Beef Stew with Red Beans (Ropa Vieja con Frijoles Colorados)

Braised Shredded Beef Stew with Red Beans (Ropa Vieja con Frijoles Colorados)
Photo by Jason Varney

Ingredients

  • 2 Tbs. (4 to 6 cloves) Slow-Cooked Garlic
  • 2 lb. boneless beef short ribs
  • 2 Tbs. chopped fresh cilantro
  • ¼ lb. thick-cut bacon, diced small
  • 1 large red bell pepper, thinly sliced
  • ¼ cup tomato paste
  • 1 green bell pepper, diced small
  • + 19 more ingredients
    • 2 Tbs. whole cumin seeds, toasted and ground
    • ½ lb. dried red kidney beans, soaked overnight, drained, and rinsed
    • 2 quarts beef stock
    • 2 Tbs. cider vinegar
    • 1 large Spanish onion, thinly sliced
    • 1 large Spanish onion, diced small
    • 2 Tbs. vegetable oil
    • ¼ cup tomato paste
    • 1 red bell pepper, diced small
    • 2 Tbs. minced garlic (4 to 6 cloves)
    • 4 Tbs. vegetable oil
    • Kosher salt and freshly ground black pepper
    • 2 scallions (white and green parts), thinly sliced on the diagonal
    • Cooked white rice and/or fried sweet plantains
    • Kosher salt and freshly ground black pepper
    • 5 plum tomatoes, seeded and diced small
    • 2 Tbs. chopped fresh parsley
    • 2 Tbs. minced garlic (4 to 6 cloves)
    • 1 large green bell pepper, thinly sliced

Heat 2 Tbs. of the oil in a large cast-iron skillet over medium-high heat. Generously season the meat with salt and pepper. Sear it until well browned, 3 to 4 minutes per side. Set aside. Heat the remaining 2 Tbs. oil in a pressure cooker over medium-high heat until it shimmers. Add the bacon, o...

View full recipe at Fine Cooking

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