Ropa Vieja

Ropa Vieja

Prep Time Prep: Prep Time: 1 hour Cook Time Cook: Cook Time: 1 hour

Yield: Yields: 4 servings

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Pair this delicious meat with rice and beans, or fried plantains.

  • 2 lbs. beef flank steak or skirt steak, trimmed
  • 6 cups broths
  • 1 tbsp vegetable oil
  • 1/2 tsp whole cloves
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 tsp fresh cilantro chopped
  • salt to taste
  • ½ cup vegetable oil for frying
  • 1 small onion sliced
  • 1 red bell pepper seeded and sliced into strips
  • 1 green bell pepper seeded and sliced into strips
  • 1 8 oz. can tomato sauce
  • 2 cloves garlic mashed
  • 1/2 3 oz. can tomato paste
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  1. Heat the vegetable oil over medium heat. Sear the meat on all sides, for approximately 4 minutes on each side. Reserve.
  2. In a large skillet or pot place the meat, tomato sauce, 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and cook in a simmer for 2 hours, until the beef is tender.
  3. Remove meat from heat, reserve broth. Once meat has cooled down, shred and reserve.
  4. Heat the oil in a 10-inch skillet over medium heat. Add the onion, red and green bell pepper and salt. Sauté until the onion is translucent.
  5. Add the garlic and salt, and continue to cook for about 2 additional minutes. Add the tomato paste, olive oil and vinegar, 1 cup reserved broth, bring to a boil and then reduce to a simmer.
  6. Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
  7. Adjust seasonings to taste. Serve with white rice and fried plantains.

Ingredients

  • 2 lbs. beef flank steak or skirt steak, trimmed
  • 6 cups broths
  • 1 tbsp vegetable oil
  • 1/2 tsp whole cloves
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 tsp fresh cilantro chopped
  • salt to taste
  • ½ cup vegetable oil for frying
  • 1 small onion sliced
  • 1 red bell pepper seeded and sliced into strips
  • 1 green bell pepper seeded and sliced into strips
  • 1 8 oz. can tomato sauce
  • 2 cloves garlic mashed
  • 1/2 3 oz. can tomato paste
  • 1 tbsp olive oil
  • 1 tbsp white vinegar

Instructions

  1. Heat the vegetable oil over medium heat. Sear the meat on all sides, for approximately 4 minutes on each side. Reserve.
  2. In a large skillet or pot place the meat, tomato sauce, 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and cook in a simmer for 2 hours, until the beef is tender.
  3. Remove meat from heat, reserve broth. Once meat has cooled down, shred and reserve.
  4. Heat the oil in a 10-inch skillet over medium heat. Add the onion, red and green bell pepper and salt. Sauté until the onion is translucent.
  5. Add the garlic and salt, and continue to cook for about 2 additional minutes. Add the tomato paste, olive oil and vinegar, 1 cup reserved broth, bring to a boil and then reduce to a simmer.
  6. Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
  7. Adjust seasonings to taste. Serve with white rice and fried plantains.