Ropa Vieja

Ropa Vieja
Ropa Vieja

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    pound(s) flank steak, trimmed of fat, cut crosswise into 3 or 4 pieces

  • 1

    tablespoon(s) adobo seasoning with pepper, for meat

  • 3

    tablespoon(s) olive oil

  • 2

    large Spanish onions, 1 diced, 1 halved and thinly sliced

  • 4

    large jalapeño chiles, halved, seeded, and thinly sliced crosswise

  • 1/2

    cup(s) dry sherry

  • 1

    cup(s) chicken broth

  • 1 1/2

    pound(s) plum tomatoes, quartered, seeded

  • 1/4

    cup(s) (fresh oregano leaves) chopped

  • 2

    bay leaves

  • 1 1/2

    teaspoon(s) ground cumin

  • 1

    yellow bell pepper, seeded, cut into thin strips

  • 1

    orange bell pepper, seeded, cut into thin strips

  • 1

    red bell pepper, seeded, cut into thin strips

  • 3

    clove(s) garlic, finely chopped

  • 1/3

    cup(s) pitted green olives, slivered

Directions

Sprinkle steak with adobo seasoning. Heat 1 1/2 tablespoons of the oil in a large Dutch oven over high heat; sear meat, in 2 batches, until well browned, 5 to 7 minutes. Transfer meat to a plate. Sauté diced onion and jalapeños in drippings until lightly browned, 6 to 8 minutes. Pour in sherry; boil 2 minutes, scraping up browned bits from pot. Add broth, tomatoes, 2 tablespoons of the oregano, bay leaves, and 1 teaspoon of the cumin; return meat and any juices from plate to pot, spooning vegetables over meat. Bring to a simmer, reduce heat to low; cover and braise 2 1/2 hours, turning meat twice, or until fork-tender. Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-low heat. Add sliced onion, peppers, garlic, olives, and remaining 2 tablespoons oregano and 1/2 teaspoon cumin; cook 12 minutes, or until vegetables have softened. Remove from heat; reserve. When meat is tender, turn off heat and cool 30 minutes. Remove meat; pull into 1-inch-wide shreds. Discard bay leaves from braising liquid; puree and return to pot with meat and reserved vegetable mixture; toss. Transfer to a storage container. Refrigerate up to 3 days before serving or freeze up to 1 month. Heat in Dutch oven, covered, over medium heat until hot. Serve with beans, rice, and plantains; garnish with cilantro.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: