Warning: Creating default object from empty value in /nfs/c01/h03/mnt/10053/domains/godalo.com/html/godalo/wp-content/themes/Godalo(continuum)/functions/admin-hooks.php on line 160

Ropa Vieja

(Makes 6 servings)

Flank Steak – 3 pounds

Water – 12 cups

Sea Salt – 1 1/2 teaspoons

Olive Oil – 2 Tablespoons

White Onions – 2, sliced

Garlic – 4 cloves, crushed

Tomatoes – 2 medium, quartered and cut into wedges

Green Bell Peppers – 3, cored, seeded and sliced

Bijol Powder – 1 teaspoon

Cumin – pinch ground

Bay Leaves – 3 whole

Tomato Sauce – 2 1/2 cups

White Wine – 1 cup dry

  • Place flank steak, water and sea salt in a deep pot or sauté pan, and bring it to a boil over medium-high heat. Reduce the heat to medium-low, and cook the beef for about an hour, until it starts to shred. Using a slotted spoon, remove the beef and set it aside to let cool. Reserve the water used to cook the beef.
  • Once the beef has sufficiently cooled, shred it as necessary (using your hands or a meat mallet) so it is broken up into strands and has a stringy appearance.
  • In a large covered pot or Dutch oven, heat the olive oil over medium heat until fragrant. Add the sliced onions and cook for 2 minutes. Reduce the heat to medium, and add the crushed garlic, tomatoes, green bell peppers, Bijol powder, ground cumin, bay leaves, tomato sauce and the shredded beef. Cook for 4 to 5 minutes, stirring occasionally.
  • Add the reserved water and dry white wine, bring the mixture to a gentle boil, and then reduce the heat to low, cover and simmer for an additional 20 minutes.
  • Remove the bay leaves and serve hot over white rice.

No comments yet.

Add your response