Ropa Vieja

Ropa Vieja

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    2-pound flank steak

  • 1

    bay leaf

  • 1

    small onion

  • 1

    whole ripe tomato

  • 1

    celery rib

  • 1

    Tbsp. salt

  • Sauce:

  • ¼

    cup olive oil

  • 1

    small onion, finely chopped

  • ½

    green pepper, finely chopped

  • 2

    + garlic cloves, minced

  • 1

    bay leaf

  • ½

    tsp. oregano

  • ¼

    tsp. cumin

  • 1

    (10.5 oz) can tomato sauce

  • ¼

    tsp. sugar

  • 1

    Tbsp. wine vinegar

  • ½

    cup stock from cooked meat

  • 1

    tsp. salt

  • ¼

    cup burgundy wine

Directions

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt. Cover with cold water and bring to a rapid boil. Skim several times. Lower heat and cook until meat is tender (approx. 1 hour). Allow meat to cool in stock, then remove to platter and shred. Strain stock and reserve it to be used in sauce and the rest for a hearty soup. Heat oil in large skillet. Add onion and green pepper and sauté until transparent. Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer. Combine tomato sauce, sugar, vinegar, stock, salt, and wine. Add to sauté. Stir to mix well and bring to a boil. Lower heat and cook for approximately 30 minutes, stirring at intervals. In a 2.5 quart casserole with cover, place the shredded meat. Pour sauce over the meat and mix well. Cover and simmer for another 20-30 minutes, stirring occasionally. Serve over rice.


Nutrition

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