Entree: Mexico – Ropa Vieja de Rump Roast (Estilo Mexicano) (Shredded Beef in Tomato and Bean Sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) rump roast, whole
- 3 cups (720 ml) diced tomato (about 4 medium tomatoes)
- 1 large (8 oz / 225 g) yellow onion, thinly sliced
- 5 cloves (15 g) garlic, minced
- 1 medium (6 oz / 170 g) green bell pepper, thinly sliced
- 3 medium (10 oz / 285 g) carrots, cut into 1/2-inch (1.3 cm) rounds
- 1 lb (454 g) purple potatoes, cut into wedges
- 2 cups (340 g) cooked pinto beans, drained slightly but reserves a little bean liquid

Instructions

1. Place the rump roast in a large pot with diced tomatoes, sliced onion, minced garlic, and sliced green pepper, making sure tomatoes and any reserved bean liquid surround the meat.
2. Add carrots and purple potato wedges around the roast, cover the pot, and simmer gently on low for 2 to 3 hours until the meat is very tender.
3. Remove the roast and shred it with two forks; skim any excess fat from the cooking liquid if present.
4. Return the shredded beef to the pot, add the cooked pinto beans, and simmer uncovered for 15–20 minutes to allow the sauce to thicken and flavors to meld.
5. Taste visually for desired reduction, adjust by simmering longer to concentrate flavors, and serve hot with vegetables spooned alongside.