Ropa Vieja
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Prep Time:
Cooking Time: Servings: 6 |
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Ropa Vieja Recipe. This is the classic Cuban recipe just like Mami used to make.
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Be The First To Review This RecipeIngredients
| flank steak | 2 1/2 lbs | cut into 6 inch pieces |
| bay leaf | 2 | |
| olive oil | 1/4 cup | |
| onion | 1 | sliced |
| bell pepper | 1 | cored, seeded, and sliced into strips |
| garlic clove | 3 | diced |
| tomato puree | 2 cups | |
| sherry | 1/2 cup | |
| salt | 1/4 cup | |
| black pepper | 1 Tbsp | to taste |
| pimiento | 1/2 cup | diced |
| sweet peas | 1/2 cup | drained |
Directions
- In a large stock place the flank steak and 1/2 of the bay leaves. Cover with water. The water level should be 1 inch above the meat. Add the salt to the water and bring to a boil.
- Lower the heat to a simmer. Simmer for 1 1/2 hours and then remove to a bowl to allow the meat to cool.
- In a large skillet heat the oil. Add the sliced onion, sliced bell pepper, and diced garlic. Saute until the onions are tranlucent.
- Add the tomato puree, sherry, and the remaining bay leaf. Combine thorougly. Cook uncovered over low heat for about 10 minutes.
- When the meat is cool enough to handle shred with two forks or your hands.
- Add salt and pepper to the meat to taste.
- Add the meat to the tomato sauce and combine thoroughly. Cook covered over very low heat for 30 minutes.
- Garnish with pimientos and sweat peas.
Notes
Remember a cuban meal is nothing without the black beans and rice.
