Ropa Vieja(Traditional Cuban)
- 2 lbs. beef flank steak, or skirt steak, trimmed
- 1 tbsp vegetable oil
- 6 cups beef broth
- ½ teaspoon whole cloves
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- Salt, to taste
- ½ cup vegetable oil, for frying
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 2 garlic cloves, mashed
- ½ can (3 oz.) tomato paste
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Serving Size: 4
- Cook time: 300 Minutes
Ropa Vieja is a traditional Cuban dish – its name literally translates to “old clothes” in Spanish because it’s a messy, but delicious and colorful, combination of ingredients: meat, peppers, onions, all thrown together like a pile of old clothes!
- In a large skillet or pot, place the 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and simmer for 2 hours, until the beef is tender.
- Remove meat from heat and reserve broth. Once meat has cooled down, shred and reserve.
- Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.
- Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of 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.