Ropa Vieja

 


Ropa Vieja

Ingredients

2 lb. flank steak

3 tsp. kosher salt, divided, plus more

4 tbsp. vegetable oil, divided

2 bell peppers (preferably 1 red and 1 yellow), seeded and sliced

1 yellow onion, halved lengthwise and sliced

6 cloves garlic, minced

2 tbsp. tomato paste

1 tbsp. smoked paprika

2 tsp. cumin 

2 tsp. dried oregano

1/2 c. dry white wine

1 (28-oz.) can whole peeled tomatoes

2 dried bay leaves

1 c. pimento-stuffed olives, halved crosswise

Cooked rice and black beans, for serving

1/4 c. chopped fresh cilantro

Directions

Step 1 Cut steak into 4 rectangular pieces. Pat dry with paper towels; season both sides with 1 1/2 teaspoons salt. 

Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

Step 4 Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

Step 5 Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

Step 6 Spoon ropa vieja over rice and beans. Top with cilantro.

 

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