Okay, here is the recipe that many of my family members and friends have been begging for. I am finally following through on my promise to get it to everyone.
Ropa Vieja, translated means old clothes. I know, that makes you hungry right? Anyway, it is actually a wonderfully savory (not spicy) Cuban shredded beef dish. I hope you will give it a try, because I don't think you will be disappointed. This version is really easy because most of the work is done by a slow cooker or crockpot. Let's get started!
2 lb. flank steak
½ green or red bell pepper, cut into strips (I prefer red)
½ Spanish onion, cut into strips
4 cloves garlic, peeled and smashed
2 tsp. Salt
2 tsp. Coarse Black Pepper
1/2 tsp. cumin
½ cup red wine (not cooking wine...the real thing)
2 Tbsp. Olive oil
2 cups of broth from the crock pot or beef broth
1 small can tomato sauce (8 oz.)
1 small can tomato paste
1 tsp. oregano
Salt and pepper to taste
splash of white vinegar (optional)
Place flank steak into slow cooker and cover with onions, bell pepper, garlic, salt, pepper and cumin. Pour red wine over the top. Add water until the meat is just covered with liquid.
This is what it should look like before you put the lid on and cook it for 6-8 hours on low or 4 hours on high.
When the steak is tender (easily shreddable with a fork), remove the onion, bell pepper and garlic with a slotted spoon. Chop cooked vegetables and set aside. Remove meat and shred with two forks. I also do a rough chop so that the strings of meat aren't too long, but that is a preference thing. To a large skillet over medium heat, add olive oil and saute vegetables. Add tomato sauce, tomato paste, oregano and broth. Stir to combine. Add shredded beef. Season with salt and pepper to taste. Cook for about 25 minutes or until sauce is reduced and "clinging" to the meat.
Serve with white rice.
Personally I like it with black beans too, so this is what my plate looks like before I dig in.