Ropa Vieja

The name of this Cuban dish means "old clothes" and refers to the look of the shredded beef. It is pure comfort food. Add chopped green olives or capers for variety.

Yield: 4 servings

Ingredients

1 1/2 pounds skirt steak or flank steak
2 medium onions, coarsely chopped and separated into 2 parts
1 carrots, coarsely chopped
1 bay leaf
2 tablespoons olive oil
3 garlic cloves, minced
2 bell peppers, one red and one green, seeded and chopped
1 teaspoon salt
1 can chopped tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Method

Cut meat into two and place in large stock pot with the carrot and one onion cut in chunks, cover with water simmer covered for 1 1/2 - 2 hours or until tender.

When meat is very tender, remove the meat and shred with your fingers or two forks. Reserve one cup of the broth. Set aside.

While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, peppers, and salt until softened, about 10 minutes.

Stir in 1 cup reserved broth, tomatoes and oregano and cumin. Cook for 5 minutes over medium heat. Stir in shredded meat and cook another 10 minutes. Serve with white rice.

Serving Suggestion

Serve with Silver Peak Pinot Noir

Estimated Prep Time: 20 minutes
Estimated Cooking Time: 2 hour and 30 minutes

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