Ropa Vieja with Fullblood Wagyu Beef Chuck

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Ropa Vieja with Fullblood Wagyu Beef Chuck. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Ropa Vieja with Fullblood Wagyu Beef Chuck is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Ropa Vieja with Fullblood Wagyu Beef Chuck is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Ropa Vieja with Fullblood Wagyu Beef Chuck, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ropa Vieja with Fullblood Wagyu Beef Chuck delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ropa Vieja with Fullblood Wagyu Beef Chuck is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ropa Vieja with Fullblood Wagyu Beef Chuck estimated approx 3 hours.

To begin with this recipe, we must first prepare a few components. You can have Ropa Vieja with Fullblood Wagyu Beef Chuck using 32 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Ropa Vieja with Fullblood Wagyu Beef Chuck:

1. 3 LB Double 8 Cattle Company Fullblood Wagyu Chuck Steak (cut into 2 inch cubes)
2. 2 TBSP Grapeseed Oil
3. 2 Large Yellow Onions (medium diced)
4. 2 Red Bell Peppers (medium diced)
5. 2 TBSP Kosher Salt
6. 6 Garlic Cloves (minced)
7. 1/2 CUP Chardonnay
8. 3 TSP Paprika
9. 1 TBSP Dry Oregano
10. 3 TSP Ground Cumin
11. 1 TSP Freshly Ground Black Pepper
12. 1/2 TSP Cayenne Pepper
13. 1 CAN (28 OZ) Crushed Tomatoes
14. 2 Bay Leaves
15. 3/4 CUP Pimiento-Stuffed Spanish Olives (sliced)
16. 1 TSP Distilled White Wine Vinegar
17. Cilantro (for serving) (chopped)
18. Kosher Salt & Freshly Ground Black Pepper (to season)
19. Basmati Rice
20. 2 CUP Basmati Rice
21. 4 CUP Water
22. 2 TSP Kosher Salt
23. Black Beans
24. 2 CAN Black Beans
25. 1 Medium Yellow Onion (small diced)
26. 1 Green Bell Pepper (small diced)
27. 4 Garlic Cloves (minced)
28. 2 TSP Oregano
29. 2 TSP Ancho Chile Powder
30. 2 TSP Cumin
31. 1/4 CUP Olive Oil
32. 1 1/2 TSP Kosher Salt

Instructions to make to make Ropa Vieja with Fullblood Wagyu Beef Chuck

1. 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.
2. 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.
3. Add in the bay leaves.Cover the Dutch oven, & 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, & 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.
4. 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.
5. 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
6. 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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