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Ropa Vieja

 
Ropa Vieja
56

Yield

6

servings

Prep

20

min

Cook

130

min

Ready

150

min

Trans-fat Free, Low Carb
 

Ingredients

2 pounds beef, flank steak (london broil)
1 each bay leaves
*
1 small onions
1 whole tomatoes
ripe
*
1 each celery stalks
1 tablespoon salt
Tomato sauce for ropa vieja
1 ¼ cups olive oil
½ each green bell peppers
finely chopped
2 each garlic cloves
minced
1 each bay leaves
*
½ teaspoon oregano
*
¼ teaspoon cumin
*
10 ½ ounces tomato sauce
¼ teaspoon sugar
1 tablespoon white wine vinegar
½ cup stock
from cooked meat
1 teaspoon salt
¼ cup wine
burgandy
*

Directions

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt.

Cover with cold water and bring to a rapid boil.

Skim several times.

Lower heat and cook until meat is tender (approximately 1 hour).

Allow meat to cool in stock, then remove to platter and shred.

Strain stock and reserve to be used in sauce and the rest for a hearty soup.

TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large skillet.

Add onion and green pepper and sauté until transparent.

Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer.

Combine tomato sauce, sugar, vinegar, stock, salt, and wine.

Add to sauté.

Stir to mix well and bring to a boil.

Lower heat and cook for approximately 30 minutes, stirring at intervals.

In a 2½ quart casserole with cover, place the shredded meat.

Pour sauce over the meat and mix well.

Cover and simmer for another 20 to 30 minutes, stirring occasionally.

Serve over white rice accompanied by very ripe fried plantains, when available.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 65074% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 1681mg 70%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 69g
Vitamin A 5% Vitamin C 28%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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