Braised Ropa Vieja Recipe

Preheat oven to 375 F.

Season both sides of the meat with 1 teaspoon of salt and 1 teaspoon of pepper.

Preheat a Dutch oven to medium-high. When the pot is hot, add the olive oil and meat. Sear for 5 minutes on each side, or until golden brown.

Next, remove the meat and add the thinly sliced onion, peppers, chopped garlic, and the raining half of the salt and pepper. Stir-fry until the onions have softened, about 5 minutes.

Once the onions have softened, add the oregano, cinnamon, and tomato paste. Stir-fry until the spices are aromatic, about 30 seconds.

Add the tomato sauce and water and stir scraping up any bits on the bottom of the pot.

Return the meat to the pot, cover with the lid, and place in the preheated oven for 3 hours, or until fork-tender. Every hour, check the liquid levels and, if necessary, add additional water. When adding liquid, it's important to note that the result should resemble a thick tomato sauce.

Once cooked, shred the meat and mix it into the sauce.

Serve with rice, black beans, or a side of fried plantains and a garnish of fresh cilantro.