Keto Angus Sirloin Ropa Vieja

Succulent, and tender black Angus sirloin is transformed into a saucy Cuban stew with tender bell peppers and caramelized onions. Sprinkled with two kinds of cheese and a pop of fresh cilantro, this is a hearty but healthy keto dish. 

Yield: 6-8 Servings 

Prep Time: 10 minutes 

Cook Time: 2:30-3:30 hours

2 pounds black Angus sirloin

Kosher salt

Ground black pepper

3 tablespoons olive oil

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 garlic cloves, roughly chopped

1 tablespoon sweet paprika

1 tablespoon dried oregano

2 teaspoons ground cumin

½ teaspoon cayenne pepper

½ cup dry white wine

1 15-oz can crushed tomatoes 

2 cups beef stock

2 bay leaves

1 pint cherry tomatoes

1 lime, juiced

1 cup shredded Monterey Jack and Cheddar Cheese blend

Fresh cilantro, chopped, for garnish

  1. Pat the meat dry and season generously with salt and pepper. 
  2. Heat the olive oil in a large braising pot or dutch oven with a lid over medium-high heat. When the oil is hot, sear the beef, turning to brown all sides fully. Remove the meat to a plate. 
  3. To the still-hot pot, add the onion and bell peppers and cook, stirring occasionally, until softened and caramelized, about 20 minutes. Stir in the garlic, paprika, oregano, cumin, and cayenne and cook until fragrant, about 1 minute. Add the wine and deglaze by scraping up any browned bits stuck to the bottom of the pot. 
  4. Pour in the crushed tomatoes and beef stock, turn the heat up to high, and stir well. Place the beef back into the pot on top of the vegetables, along with the bay leaves and cherry tomatoes, and bring to a simmer. Reduce heat to maintain a simmer. Cover tightly with a lid and cook at a simmer for 2-3 hours, until the meat is totally tender and yields no resistance when poked with a skewer. 
  5. Uncover and cool the sauce for 15 minutes, then remove any fat on the surface and discard bay leaves. Using two forks, shred the meat and stir into the sauce. Stir in lime juice and season to taste with salt and pepper. 
  6. To serve, sprinkle the Roja Vieja with shredded cheese and fresh cilantro. 

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