Ropa Vieja
con Arroz en Poblano Asado
y Cebollas en Escabeche
Serves 4 · Active time: 45 min · Total time: 3 hr (plus pickling)
PICKLED RED ONIONS — MAKE FIRST
Begin at least 2 hours ahead, or ideally the night before.
2 large red onions, very thinly sliced
¾ cup white wine vinegar
1 tbsp granulated sugar
1 tbsp kosher salt
1. Combine the vinegar, sugar, and salt in a jar or bowl and stir until fully dissolved. Add the sliced onions and press them down until submerged. Within minutes they will begin turning a vivid magenta. Cover and refrigerate for at least 2 hours. They will keep for 2 weeks.
ROPA VIEJA — THE BRAISED BEEF
2 lb beef brisket
1 large white onion, halved
3 bay leaves
1 tsp whole black peppercorns
3 tbsp olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large carrot, sliced into coins
6 garlic cloves, minced
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ cup dry white wine
1 can fire-roasted crushed tomatoes — 28 oz
2 tbsp tomato paste
1 cup reserved braising liquid
2 tbsp capers, drained
2. Place the beef in a large pot with the halved onion, bay leaves, and peppercorns. Cover with cold water by 2 inches. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook until the beef is completely tender and pulls apart easily, about 1½ hours. Remove the beef and reserve 1 cup of the braising liquid — this liquid is essential to the sauce.
3. When cool enough to handle, shred the beef with two forks into long, generous strips following the natural grain of the meat. Season lightly with salt and set aside.
4. Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add the bell peppers and carrot. Cook, stirring occasionally, until softened and beginning to caramelize, about 8 minutes. Add the garlic, cumin, paprika, and oregano. Stir constantly for 90 seconds until fragrant.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the crushed tomatoes, tomato paste, reserved braising liquid, and shredded beef. Stir in the capers. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sauce thickens and clings beautifully to the beef, about 20 minutes. Taste and adjust salt.
ARROZ EN POBLANO ASADO — RICE-FILLED ROASTED POBLANO
4 large poblano peppers
1½ cups long-grain white rice
2½ cups chicken broth
1 cup black beans, drained and rinsed
½ cup red cabbage, very finely shredded
kosher salt
6. Halve the poblanos lengthwise, keeping the stem intact on one half for presentation. Remove seeds and membranes. Brush lightly with olive oil and char directly over a gas flame or under a broiler at high heat, turning occasionally, until the skin blisters and the pepper softens but still holds its shape, about 8–10 minutes. You want it yielding, not collapsed — it must still function as a vessel.
7. In a medium saucepan, toast the rice in a little olive oil over medium heat, stirring, until lightly golden and nutty-smelling, about 3 minutes. Add the chicken broth and a generous pinch of salt. Bring to a boil, cover tightly, then cook on the lowest possible heat until all liquid is absorbed, about 18 minutes. Remove from heat and rest, covered, for 5 minutes.
8. While the rice is still warm, gently fold in the black beans and red cabbage. The warmth will soften the cabbage slightly while preserving some crunch. Taste for seasoning — it should be bright and savory. Generously mound the mixture into the charred poblano halves. They should overflow slightly — rustic abundance is the goal.
TO FINISH
2 fresh serrano or jalapeño chiles, thinly sliced on the bias
1 cup fresh cilantro sprigs
4 lime wedges
9. Place a generous mound of ropa vieja on one side of a wide, shallow plate or bowl. Nestle the filled poblano boat alongside. Crown the rice with a tangle of the magenta pickled onions. Scatter the sliced chiles over the beef. Finish with generous cilantro and squeeze lime over everything just before serving.
