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Ropa Vieja

September 26, 2009 Leave a comment Go to comments

Ropa ViejaSlashfood

2-pound piece of flank steak
1 teaspoon whole black peppercorns
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 medium onions, coarsely chopped and separated into 2 parts
2 carrots, coarsely chopped
3 celery stalk, coarsely chopped
2 bay leaves

1 tablespoon olive oil
1 medium red onion, finely chopped
1 small green bell peppers, finely chopped
4 garlic cloves, minced
1/2 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 26-ounce can chopped tomatoes

In a large stockpot, add the flank steak, onions, carrot, celery, bay leaf and peppercorns. Add water just to cover. Bring to a simmer and cook, partially covered, for about 1 1/2 hours until the beef shreds easily when pressed with a fork.

When the meat is very tender, turn off heat and let cool in liquid for 20 minutes, before removing from broth. Strain the broth into a small bowl and discard the vegetables. Set aside.

Make the sauce. Heat the oil over medium heat, add the minced onion, pepper and garlic. Sprinkle in the salt. Cook 8 to 10 minutes, until the vegetables begin to soften. Add the tomato paste, cumin and oregano, cooking one minute more, until the tomato paste becomes fragrant.

Stir in the meat broth and simmer 2 to 3 minutes until the broth reduces slightly. Add the tomatoes and shredded meat. Cook 20 to 25 minutes, uncovered until the liquid reduces by half. Serve with rice and black beans.

Serves 4

Categories: Cuban
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