Beef chuck braised overnight in a roasted tomato and bell pepper sauce with cumin and oregano, then pulled apart into tender, saucy shreds. The Ropa Vieja sits alongside Cajun-seasoned sweet potato, baked until caramelized, and a medley of steamed broccoli, carrots, and green beans sautéed with onions and garlic. Bold Latin-inspired flavours built on slow, patient cooking. A satisfying plate that fits right into an active week.

Beef chuck, sweet potato, tomato, carrots, broccoli, green beans, green bell peppers, red bell peppers, yellow onion, tomato paste, beef stock, sunflower oil, fresh garlic, Cajun seasoning, dried oregano, ground cumin, kosher salt, black pepper.