Mr. Crumby's Kitchen: Ropa Vieja

• Meat

  • 1 3 lb. tri-tip beef roast, trimmed and cut into 1/2 lb. chunks

• Produce

  • 1/4 cup Cilantro
  • 5 cloves Garlic
  • 1 Lime
  • 1/2 Onion, large
  • 1 tsp Oregano
  • 1 Poblano pepper
  • 1 can Tomatoes and chiles

• Canned Goods

  • 1 packet Pork or beef bouillon
  • 2 tsp Tomato paste

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 Red pepper
  • 1 tbsp Salt

• Oils & Vinegars

  • 1/4 cup Red wine vinegar
  • 1/4 cup Vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 10 cups Water

Found on thecrumbycupcake.com

Description

Ingredients

• 1- 3 lb. Tri-Tip beef roast, trimmed and cut into ½ lb. chunks
• 10 cups water
• ¼ cup vinegar
• ¼ cup red wine vinegar
• 1 red pepper, sliced, seeds included
• 1 poblano pepper, sliced, seeds included
• ½ large onion, sliced
• ¼ cup cilantro, plus more for garnish
• 5-6 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 Tablespoon salt (or more to taste)
• 1 packet pork or beef bouillon
• 1 can diced tomatoes and chiles
• 2 teaspoons tomato paste
• Cooked white rice
• 1 lime, quartered

Directions

• Set a large stockpot over medium heat, adding the water, vinegars, peppers, onion, garlic, cilantro, and seasonings. Bring to a boil.
• Trim any visible fat from the roast, and cut it into ½ pound chunks. When broth is boiling, add meat. Allow it to boil uncovered until the liquid is reduced by half, 80-90 minutes.
• Removed beef from pot and allow to cool slightly. Using 2 forks or your fingers (careful!), pull the beef into thin strips. Return to pot.
• Reduce heat to low. Add the bouillon, tomatoes and chiles, and tomato paste, stirring to combine.
• Allow to cook another 50-60 minutes, reducing the liquid by half once more.
• Serve over white rice, garnish with cilantro leaves and freshly squeezed lime juice.