Sunday, December 14, 2008
2.5 lb flank steak
A quality extra virgin olive oil (EVOO)
1 large onion (chopped or sliced, your preference)
1 red bell pepper (chopped or sliced, your preference)
1 poblano pepper (chopped or sliced, your preference)
8-10 oz of whole tomatoes, crush by hand
1 TB cumin2 garlic cloved (minced)
2 cups chicken stock
2-3 TB sofrito
Adobo and sazon (to taste)
Ropa Vieja is a traditional cuban meat stew. The term means "old clothes" and was given this name because the shredded flank steak resembles old, torn rags. You will definitely enjoy this.
Trim the flank of any extra fat. Cut against the grain into 2-inch strips. Cut strips in half again, so that you've ended up with about 6-8 squares of flank.
Drizzle some EVOO in a deep skillet. I use a stainless, not teflon. Get it nice and hot over med-high and add the flank. Brown on both sides, remove and set aside to cool. You will add it back at a later time. Save all the juices!
Add the chopped onion and deglaze the pan with a tiny bit of stock. Cover and sweat the onions, then get them nice and brown.
Add the 2 cups of the stock. Add cumin, adobo & sazon. Add meat back in the pot, and bring to boil. Once boiling, turn to LOW then cover and simmer for 3 hours.
After 3 hours is up, set meat aside to cool, and pour onion stock into a bowl to use later.
Add more EVOO, and add the peppers and garlic and a bit of the stock to sweat out the peppers. season with pepper and salt.
Cover and let this cook for about 10 mins til peppers are soft. Make sure the garlic isnt burning.
Add crushed tomatoes. Add the onion stock we set aside earlier (adding water to equal about 3 cups). Bring to boil, then to LOW, covering again for about 15 mins.
The meat should be cool enough to shred by hand now. Do this, then add to pot.
Bring to boil again, then to LOW for 15-45 mins.
Serve over white rice with black beans, and platanos maduros.