Tuesday, March 20, 2007

Ropa Vieja!

This is one of our favorites....but I don't make it very often because its one of those dishes that tastes so good, but takes some effort and a little bit of time. It's a Cuban dish with flank steak, tomatoes, peppers...and some other goodies ;) You serve it on a tortilla or you can just eat it with a fork and knife. So, if your up for the challenge its definitely worth it!

Ropa Vieja
  • 2 tbs. peanut oil
  • 1 medium size onion chopped
  • 1 small sweet red pepper chopped
  • 1 small sweet green pepper chopped
  • 5 garlic cloves chopped
  • 1 teas. ground cumin
  • 1/2 teas. dried oregano
  • 1 can stewed tomatoes
  • 1/2 cup beef broth
  • 2 pounds beef flank steak
  • 1/2 teas. salt
  • 1/2 teas. black pepper
  • 2 cans (4oz) green mild chilies, drained and coarsely chopped
  • 1 package (10 0z) frozen corn
  • 1 fresh jalapeno chile, seeded and chopped
  • Warmed flour or corn tortillas
  1. Heat oil in large flameproof dutch oven over medium heat. Add onion, red and green pepper, and garlic; cook until onions translucent and peppers soft (about 8 min.)
  2. Stir in cumin and oregano; cook about 1 min. Add tomatoes and broth.
  3. Season steak with salt and pepper and add to pot. Cover and bring to simmer. Simmer about 2 hours until meat is tender, and turn meat occasionally.
  4. Remove meat; let cool briefly. Cut across grain into 2 inch thick slices. Use 2 forks to pull slices apart into shreds.
  5. Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally until thick (about 10-15 min.)
  6. Add green chile's and corn. Heat to boiling; cook 5 min.
  7. Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.


Rachel said...

So glad you guys enjoyed the B&B! And this looks really yummy... I have a feeling Jeremy is going to want me to make it for him!! :o)

Seth and Janet said...

OOOOHHHH that looks so good. I def think I am going to have to try out this recipe. :)