Ropa Vieja
Two steps. The first makes the broth and tenderizes the meat; keep the meat and broth and discard the rest.
Ingredients
- 1 1/2 lb Flank steak, 1 1/2 to 2 pounds, or skirt steak, trimmed (flank if possible)
- 2 qt Water
- 2 Carrot, coarsely chopped
- 1 Onion, large, coarsely chopped
- 2 rib Celery, coarsely chopped
- 3 Bay leaf
- 3 clove Garlic, lightly crushed
- 1 tsp Oregano, dried
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/4 tsp Black peppercorns, whole
- 1 Green bell pepper, cut into 1/4-inch strips
- 1 1/2 Onion, large (or 2 medium), cut into 1/4-inch strips
- 4 tbsp Olive oil
- 1 can Stewed tomatoes, 14 to 16-ounce, with juice
- 1 can Tomato sauce, 8-ounce
- 3 clove Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Oregano, dried
- 1 cup White wine
- 1 tbsp Worcestershire sauce
- Cayenne pepper, or hot sauce to taste
Directions
- Step 1: if desired, brown the flank steak in olive oil, then put it in a stock pot with the water, carrots, onion, celery, bay leaves, garlic, oregano, cumin, salt and peppercorns and simmer about 2 hours. Remove the meat, let cool and reserve the liquid.
- Step 2: put the olive oil in a pot, add the onion and green pepper and cook over medium heat about 2 to 3 minutes. Add the garlic and cook until the onions are transparent.
- Shred the meat. Add the meat, 2 cups of the braising liquid (plus more if desired) and the rest of the ingredients, and let simmer and cook down.
- Optional: thicken the sauce with instant mashed potato flakes or cornstarch.