Ropa Vieja
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • To Braise the Beef:
  • 1 Pound Skirt or Flank Steak, Cross Cut into 6" Lengths
  • 2 Tablespoons Olive Oil
  • ⅓ Cup All Purpose Flour
  • 3 Cups Beef stock
  • 1 Medium Carrot, Cut into ⅜" Thick Discs
  • ½ Medium Onion, Cut into ½" Thick Slices Then Quartered
  • ⅓ Cup Sliced Celery
  • 2 Cloves Garlic, Minced
  • 1 Small Bay Leaf
  • ½ Tablespoon Fresh Minced Oregano (or ½ Teaspoon Dried)
  • ¼ Teaspoon Ground Cumin
  • ¼ Teaspoon Salt
  • 8 Twists of the Black Pepper Grinder
  • For the Sofrito:
  • ¾ Cup Chopped Red or Yellow Onion
  • ½ Large Green Bell Pepper, Cut into Large Dice
  • ½ large Red Bell Pepper, Cut into Large Dice
  • 1 Clove Garlic, Minced
  • 2 Tablespoons Olive Oil
  • ¼ Teaspoon Ground Cumin
  • 6 Twists of the Black Pepper Grinder
  • 1 Small Zucchini Cut into Discs (Traditionally ⅓ Cup Frozen Green Peas)
  • ½ Cup Chopped Ripe Red Tomato
  • ½ Teaspoon Minced Fresh Oregano (or Pinch of Dried Oregano)
  • 3 Tablespoons of Pimento-Stuffed Green Olives, Each Cut into Thirds
  • Salt to Taste
Instructions
  1. Measure the flour into a cake pan. Place a pot with a top on a burner over medium high heat; add the oil. Wash the beef, dry with paper towel and dredge in the flour on both sides. Drop meat into hot oil in a single layer. Fry on both sides until the flour shows a nice golden brown.
  2. Add the broth and all remaining ingredients for the braise to the pot and bring to a boil. Once boiling, stir, cover and set heat to simmer. Depending on the quality of your beef and your altitude, the meat needs to cook for 2 to 3 hours or longer until it is literally falling apart when twisted with a fork.
  3. While the meat is cooking, make the Sofrito. Place a saute pan over medium high heat, add the oil and allow it to get hot. Then, toss in all other ingredients except the olives and the zucchini (or green peas). Saute until the veggies are tender crisp; correct for salt, Add the olives and peas if using them (retain the zucchini until later), stir, remove from heat and set aside.
  4. When the meat is tender, remove it to your cutting board or a large plate and shred by using 2 dinner forks to pull the meat strands apart. Leave any fat and sinew behind while returning the pulled meat to the pot.
  5. Add the Sofrito to the pot, return to a boil, cover, reduce heat to a simmer, then cook for 20 minutes. Now add the zucchini if using, cover and cook for 10 more minutes (we don't want to cook the squash too long and turn it into mush)
  6. Enjoy!
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1097