Ropa Vieja (Shredded Beef)

Name: Ropa Vieja (Shredded Beef)
Ingredients: 3 lb chuck roast or brisket; 2 tbsp extra light olive oil; 2 large onions, sliced; 2 red poblano peppers, sliced; 2 serrano peppers, sliced (I remove most pith and seeds to decrease heat); 2–3 tbsp of chipotle pepper sauce, finely chop any peppers (from a small can of chipotle pepper sauce); 2 tbsp Diamond Crystal or 3½ tsp Morton kosher salt; 8 garlic cloves, finely chopped; 1 cup dry white wine; 4 tsp sweet paprika; 1 tbsp dried Mexican or Italian oregano; 2 tsp ground cumin; 1 tsp freshly ground black pepper; ½ tsp cayenne pepper; A few sprigs of thyme; 1 28-oz can whole peeled tomatoes (Cento is a good brand, available around here); 2 bay leaves; 2 tsp distilled white vinegar; Chopped cilantro, white rice, maduros, and black beans (for serving)

Ingredients

3 lb chuck roast or brisket
2 tbsp extra light olive oil
2 large onions, sliced
2 red poblano peppers, sliced
2 serrano peppers, sliced (I remove most pith and seeds to decrease heat)
2–3 tbsp of chipotle pepper sauce, finely chop any peppers (from a small can of chipotle pepper sauce)
2 tbsp Diamond Crystal or 3½ tsp Morton kosher salt
8 garlic cloves, finely chopped
1 cup dry white wine
4 tsp sweet paprika
1 tbsp dried Mexican or Italian oregano
2 tsp ground cumin
1 tsp freshly ground black pepper
½ tsp cayenne pepper
A few sprigs of thyme
1 28-oz can whole peeled tomatoes (Cento is a good brand, available around here)
2 bay leaves
2 tsp distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)

Steps

Preheat oven to 250°F. Place rack in lower third of oven.
Pat roast dry with paper towels. Season heavily with salt and pepper. Heat oil in a large heatproof dutch oven over medium. Cook chuck roast, turning occasionally, until browned on both sides, 4–5 minutes per side, plus a little on each of the ends. Transfer to a plate.
Cook onion, poblanos, and salt, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 1–2 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, chipotle and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Toss in thyme sprigs. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle beef into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives (optional) and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside. Or in tacos. Or taco bowls.

Adapted from: https://www.bonappetit.com/recipe/ropa-vieja