Recipe courtesy of the book Cooking Light Annual Recipes 2009.
Today I wanted to share a recipe I came across in my cookbook collection, named Ropa Vieja. This is part of my effort to utilize the references I have on hand (stated last week) and this turned out to be a very good recipe.
This is a Cuban Stew that requires braising of the meat until it can be shredded. I braise a lot in my house so I was happy to try this out. I used skirt steak for this instead of flank, only because it was what I had on hand. It turned out really well.
This can be eaten with tortillas and served with some rice.
I halved this recipe to make 4 servings. Written as such.
What You Will Need:
- Olive Oil
- 1 lb Flank Steak, trimmed (I had Skirt Steak on hand)
- 1/2 large red onion sliced thin
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 2 garlic cloves, minced
- 3 tablespoons thinly sliced pitted green olives
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons sherry vinegar
- 1 1/2 cups of beef broth
- 1/2 tablespoon tomato paste
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
Coat a Dutch oven with Olive Oil. Heat on medium-high heat. I seasoned the steak with salt & pepper and browned them on both sides, about 2-3 minutes each side. Remove and put to the side.
Reduce heat and add the onions and bell peppers and cook until tender. Stir in garlic, olives and next 5 ingredients. Cook until fragrant. Add vinegar, loosening the brown bits at the bottom with a wooden spoon and cook 2 minutes or until some liquid has evaporated. Then add the beef broth, tomato paste and bay leaf. Cover, reduce heat and cook for 1 1/2 hours.
Remove steaks and shred with two forks. Return to the pot along with the cilantro and stir.
Recommended to bring some heat to the table to add. We like things hot in our house. 🙂
Reference the original recipe for wine pairing ideas!
Excited to see what else I can find right under my nose. 🙂