Ropa Vieja
- Ready In:
- 4hrs
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 (1 1/2 lb) flank steaks, trimmed of excess fat cut crosswise into 3 pieces
- 1 3⁄4 teaspoons kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 7 tablespoons oil (I use olive oil but you can use canola or vegetable)
- 3 large Spanish onions (one quartered and two thinly sliced)
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 yellow pepper, cored seeded, and thinly sliced
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 tablespoon whole black peppercorn
- 1 teaspoon cumin
- 1 red bell pepper, cored, seeded, and thinly sliced
- 4 large garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 (14 1/2 ounce) can whole tomatoes, in juice crushed with fingers
- 1⁄2 cup sliced Spanish olives (I never use that many)
directions
- Season flank steak with 1/2 tsp salt and pepper.
- In 5-6 quart pot heat 2 tablespoons oil over medium-high heat and add meat in a single layer and cook until well browned. Remove to a plate and repeat until all meat is browned.
- In same pot, heat 1 tbsp oil over medium high heat, add quartered onion, half green and yellow pepper. Cook stirring frequently until vegetables are browned about 5 minute.
- Add broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt. add steak and any juices from the steak. The steak should be covered with broth, pour in addition broth if needed. bring to a boil; reduce heat to low and simmer, covered until steak is fork tender, 2 1/4 to 2 1/2 hours.
- Transfer steak to a plate. strain liquid and discard solids. Let the steak cool a bit and shred it.
- In the same pot, heat 2 tablespoons oil over medium heat. Add thinly sliced onions, green, red, and yellow peppers, garlic, salt, and 1/4 teaspoons pepper. Cook stirring frequently until onions and peppers soften.
- Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes and their juices. Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.
- Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minute Stir in olives. Taste and adjust seasoning to your tastes.
- Serve with black beans and white rice, boiled potatoes or fried plantains. makes 8 servings.
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RECIPE SUBMITTED BY
mother of 2 girls, married to a wonderful man. I love cooking and entertaining when I have the time. I live in Europe and love it. I love trying new foods and cooking techniques.