Ropa Vieja
Yield
6 servingsPrep
20 minCook
130 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | small |
onions
|
|
| 1 | whole |
tomatoes
ripe |
*
|
| 1 | each |
celery stalks
|
|
| 15 | ml |
salt
|
|
| Tomato sauce for ropa vieja | |||
| 296 | ml |
olive oil
|
|
| 0.5 | each |
green bell peppers
finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
cumin
|
|
| 303.5 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
sugar
|
|
| 15 | ml |
white wine vinegar
|
|
| 118 | ml |
stock
from cooked meat |
|
| 5 | ml |
salt
|
|
| 59 | ml |
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.
