Ropa Vieja

• Meat

  • 2 lb Beef flank steak or skirt steak

• Produce

  • 2 Bay leaves
  • 1 tsp Cilantro, fresh
  • 6 cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 6 cups Broths
  • 1/2 3 oz. can Tomato paste

• Condiments

  • 1 8 oz. can Tomato sauce

• Baking & Spices

  • 1/2 tsp Cloves, whole
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 9 tbsp Vegetable oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 1 Green bell pepper seeded and sliced into strips
  • 1 Red bell pepper seeded and sliced into strips

Found on hispanickitchen.com

Description

Directions

• Heat the vegetable oil over medium heat. Sear the meat on all sides, for approximately 4 minutes on each side. Reserve.
• In a large skillet or pot place the meat, tomato sauce, 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and cook in a simmer for 2 hours, until the beef is tender.
• Remove meat from heat, reserve broth. Once meat has cooled down, shred and reserve.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion, red and green bell pepper and salt. Sauté until the onion is translucent.
• Add the garlic and salt, and continue to cook for about 2 additional minutes. Add the tomato paste, olive oil and vinegar, 1 cup reserved broth, bring to a boil and then reduce to a simmer.
• Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• Adjust seasonings to taste. Serve with white rice and fried plantains.