Ingrid Hoffmann's Ropa Vieja
Prep: 20 min | Cook: 200 min | Servings: 16
Shredded steak with peppers, onions and tomatoes. Recipe courtesy Ingrid Hoffmann, 2008. Her Delicioso Adobo here is the same blend as Adobo Seasoning (its own recipe).
Inactive prep: 15 minutes.
Ingredients
- 6 lb Flank steak
- 3/4 cup Adobo seasoning, Delicioso Adobo
- 1/2 cup Worcestershire sauce
- 6 bottle Beer
- 1/2 cup Canola oil
- 2 Yellow onion, medium, chopped
- 2 Red bell pepper, cored, seeded, ribbed and chopped
- 2 Green bell pepper, cored, seeded, ribbed and chopped
- 6 Green onion, white and light green parts only, chopped
- 1 can Crushed tomato, 28-ounce
- 1 can Tomato paste, 6-ounce
- Salt
- Black pepper, freshly ground
Directions
- Cut the flank steak into large pieces and place in a large bowl. In a small bowl, combine the adobo and Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and marinate for 15 minutes in the refrigerator.
- Transfer the meat and marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
- Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set aside.
- Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until soft, 10 minutes. Add the tomato paste and meat along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes. Season with salt and pepper.