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Ropa Vieja (Cuban Shredded Beef)
Yields 6 Servings
2½ lbs skirt (flank) steak
2 tbsp oil
1 green bell pepper, seeded and diced
1 medium onion, chopped
2 cloves garlic chopped
1 can tomato sauce (8oz)
1 cup chopped tomato with juice, or 1 cup canned diced tomatoes
1 bay leaf
½ cup dry red wine
½ cup low sodium beef, chicken or vegetable stock (substitute water if necessary)
salt and pepper
Directions:
1. Heat oil in a deep pan over medium to medium high heat. Season the skirt steak with salt and pepper, and place in the pan, browning on both sides. Turn heat down to medium and add peppers and onions. Cook, stirring occasionally for about 2 minutes, then add the garlic and cook two minutes more.
2. Pour in the red wine and cook for about 30 seconds before adding the tomato sauce, tomatoes, bay leaf and stock.
3. Cover the mixture, reduce heat to simmer, and cook for 1 hour. Meanwhile, prepare white rice to serve alongside the meat to soak up the sauce.
4. After 1 hour or so, the meat should shred easily. Remove from pan and shred with hands or two forks. Return meat to pan, and simmer to heat through, then serve!
Recipe courtesy of Hispanic Kitchen member Carolyn Swaney
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Comment
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Comment by Frank rodriguez on October 24, 2010 at 8:47pm -
Thanks for the great recipe Carolyn, tried it today and everyone loved it!
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