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Ropa Vieja with Fullblood Wagyu Beef Chuck

Ropa Vieja with Fullblood Wagyu Beef Chuck

Prep Time: 60 Minutes
Cook Time: 3 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 3 LB Double 8 Cattle Company Fullblood Wagyu Chuck Steak (cut into 2 inch cubes)
  • 2 TBSP Grapeseed Oil
  • 2 Large Yellow Onions (medium diced)
  • 2 Red Bell Peppers (medium diced)
  • 2 TBSP Kosher Salt
  • 6 Garlic Cloves (minced)
  • 1/2 CUP Chardonnay
  • 3 TSP Paprika
  • 1 TBSP Dry Oregano
  • 3 TSP Ground Cumin
  • 1 TSP Freshly Ground Black Pepper
  • 1/2 TSP Cayenne Pepper
  • 1 CAN (28 OZ) Crushed Tomatoes
  • 2 Bay Leaves
  • 3/4 CUP Pimiento-Stuffed Spanish Olives (sliced)
  • 1 TSP Distilled White Wine Vinegar
  • Cilantro (for serving) (chopped)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
Basmati Rice 
  • 2 CUP Basmati Rice
  • 4 CUP Water
  • 2 TSP Kosher Salt
Black Beans
  • 2 CAN Black Beans (drained)
  • 1 Medium Yellow Onion (small diced)
  • 1 Green Bell Pepper (small diced)
  • 4 Garlic Cloves (minced)
  • 2 TSP Oregano
  • 2 TSP Ancho Chile Powder
  • 2 TSP Cumin
  • 1/4 CUP Olive Oil
  • 1 1/2 TSP Kosher Salt

    Tools

    • Large Dutch Oven

    FIRST STEP

    Pull the Fullblood Wagyu chuck steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

    PREPARING THE ROPA VIEJA

    Preheat the oven to 325°F.

    Heat the grapeseed oil in a large Dutch oven over medium-high heat.

    Season the Fullblood Wagyu chuck steak with kosher salt and freshly ground black pepper. Cut the steak into 2-inch cubes.

    In the Dutch oven, sear the pieces of chuck steak until browned on all sides (about 3 minutes per side).

    Add in the diced yellow onion, diced red bell peppers, and 2 tablespoons of kosher salt while stirring occasionally. Cook for 10 minutes until the onions and peppers have softened.

    Add the minced garlic, and cook for 3-5 minutes (while stirring frequently and scraping the bottom of the pan) until the vegetables are golden brown.

    Stir in the chardonnay, and cook until the wine has evaporated.

    Stir in the crushed tomatoes, paprika, oregano, cumin, freshly ground black pepper, and cayenne pepper.

    Bring to a boil, and cook for 5 minutes (while stirring occasionally) until the liquid is reduced by half.

    Add in the bay leaves.

    Cover the Dutch oven, and transfer it to the preheated oven.

    Braise the roast and vegetables for 2 1/2 to 3 hours until the meat is very tender and shreds easily.

    Once you remove it from the oven, let it cool for 15 minutes.

    Skim the excess fat from the sauce/liquid, and discard the fat. Discard the bay leaves.

    Using 2 forks, tear and smash the beef into the sauce/liquid until the beef is shredded and incorporated into the sauce.

    Stir in the stuffed olives and white wine vinegar.

    PREPARING THE BLACK BEANS

    In a large sauce pan, heat the olive oil on medium heat.

    Sauté the yellow onion and green bell pepper until they’re soft and the onion is translucent.

    Add in the drained black beans, minced garlic, cumin, oregano, ancho chile powder, and kosher salt.

    Cook for 5 minutes while stirring occasionally.

    Season to taste with kosher salt and freshly ground black pepper.

    PREPARING THE BASMATI RICE

    In a large pot, bring the water to a boil.

    Stir in the basmati rice and kosher salt.

    Reduce the heat to low, and simmer for 15-20 minutes until the water is evaporated.

    FINAL STEPS

    Divide the ropa vieja among plates, and top with chopped cilantro.

    Serve with the basamati rice and seasoned black beans.

    Enjoy!


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