Ropa ViejaMarch 29, 2016
A popular dish in Cuba and around the Caribbean, ropa vieja literally translates into old clothes, which is what the shredded meat may resemble. It’s hearty, delicious, easy to make and always hits the spot. And it’s the perfect dish for feeding a crowd.
2 ½ pounds beef flank steak
2 teaspoons ground cumin
salt and pepper
3 tablespoons olive oil
2 cups beef broth
16 ounces tomato sauce
12 ounces tomato paste
2 tablespoons white vinegar
8 garlic cloves, crushed
1 large yellow onion, chopped
1 green bell pepper, cored, seeded & sliced into thin strips
1 red bell pepper, cored, seeded & sliced into thin strips
1 bunch cilantro, coarsely chopped (cilantro haters can substitute parsley)
Season the steak with cumin, salt and pepper.
Heat olive oil in a skillet over medium heat and sear the steak on both sides until golden grown, then transfer to a crock-pot.
In a separate bowl, mix together the broth, tomato sauce, tomato paste, and vinegar and add to the meat. Add the onion, bell peppers and cilantro. Stir again and pour mixture over steak in crock-pot.
Cook on high for 4 hours or on low for up to 10 hours. The meat is ready when it falls apart when pierced with a fork. When cooked use two forks to shred, return to the pot and serve with white rice, black beans and fried plantains.
Serves 8 to 10
(Recipe is adapted from Eva Longoria’s cookbook, Eva’s Kitchen)