1-Ready to dive into making Ropa Vieja? This Cuban favorite is simpler than it sounds, starting with browning the beef and building layers of flavor. Gather your ingredients first, as that sets the stage for smooth cooking. Begin by seasoning 2 pounds of chuck roast with salt and black pepper, then brown it in oil over medium heat for a nice sear.

2-Next, in the same pot, caramelize the sliced vegetables 1 large yellow onion, 1 each of green, red, and yellow bell peppers, and 4 cloves of minced garlic until they’re soft and fragrant. This step adds that essential depth. Deglaze with 1/2 cup of dry white wine, scraping up the tasty bits from the bottom.

3-Now, return the beef to the pot and mix in 1 cup of beef broth, the 16-ounce can of crushed tomatoes, 6-ounce can of tomato paste, 2 bay leaves, 1 large carrot cut in half, and 1 large celery stalk cut in half. Add the spices: 2 teaspoons each of ground cumin, smoked paprika, dried oregano, and salt; 1 teaspoon of ground black pepper; 1/8 teaspoon each of ground cloves and cayenne pepper; and 1/2 teaspoon of sugar. Simmer everything covered on low for 3 to 4 hours until the beef is tender. Once done, remove the carrot and celery, shred the beef with forks, and stir it back into the sauce along with the green olives, roasted red peppers, pimientos, and capers. Simmer uncovered for 30 more minutes to thicken, then finish with chopped fresh parsley. Serve it hot with steamed rice and black beans for a complete meal the flavors shine even more if you let it rest overnight.