Spanish cuisine · Meat & Kebab

Ropa Vieja Canaria

Shredded braised beef with chickpeas and diced potato, pan-fried crisp Canary-style with cumin.

Ingredients · for 4 servings

• 700 g beef shoulder
• 1 can chickpeas (400 g)
• 500 g waxy potatoes
• 1 red bell pepper
• 1 green bell pepper
• 2 onions
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp sweet paprika
• 800 ml water
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Salt the beef shoulder in large pieces, brown well all over in 3 tbsp olive oil in a heavy pot and pour in 800 ml water.
2. Add a halved onion and 2 crushed garlic cloves and braise gently, covered, for 2 hours until the meat falls apart under gentle pressure; remove the meat, strain the broth and set aside.
3. Let the meat cool slightly and shred into coarse strands with two forks.
4. Peel the potatoes, cut into 1.5 cm cubes and fry in 3 tbsp olive oil for 10 min until golden, then remove.
5. Finely dice the remaining onion, garlic and both peppers and fry in the same pan for 8 min, fry in the cumin and paprika for 30 sec, then add the meat, drained chickpeas and potatoes.
6. Deglaze with 150 ml of the braising broth and fry through for 5 min until everything is lightly crisp, season with salt and pepper and serve hot.