Ropa Vieja literally translates into Old Clothes in English, a nod to the shreds of tender beef. Whatever you want to call it this is a dish you will make again and again. It is also one that freezes well and re-purposes beautifully as left overs, so make extra!
Ingredients - serves 4-6
3 lb flank steak
2 Tbsp olive oil
2 large onions - chopped
2 peppers - chopped (red, green or one of each)
6 cloves of garlic - minced
1/2 cup dry red wine
14.5 oz can of tomato sauce
1/2 tsp ground annatto seed
1 tsp ground coriander
1 tsp ground cumin
3 cups beef broth
Pepper
1 cup green olives
2 Tbsp olive brine or vinegar
4 Tbsp chopped fresh cilantro - about 1 bunch
Slice flank steak WITH the grain into 1 1/2 to 2 inch pieces (this will really help later when shredding). Heat oil over medium-high heat in a large heavy bottom pot or dutch oven. Brown the steak on both sides in batches if necessary add more oil. Remove meat from pot and set aside in a bowl to catch the juices. Reduce heat to medium, add in onions and peppers and cook for 5 minutes until onions are translucent then add in the garlic, continue cooking for 2 more minutes. Deglaze the pan with the wine making sure to scrap the bottom of the pan. Stir in tomato sauce, annatto, coriander, cumin, beef broth, pepper, olives and brine. Bring to a simmer then reduce heat to keep a low simmer. Add meat back to the pot along with any juices that were caught in the bottom of the bowl. Simmer for 2 1/2 - 3 hours until meat is very tender. Remove meat pieces to a cutting board and shred using two forks. (Hold one fork still and pull with the other.) Return shredded meat to the pot and add in the cilantro. Stir well to incorporate the sauce among the meat shreds.
Serve hot with white rice and sliced avocado.
Enjoy!
Ideas for left-overs - Omelet filling, Tacos, Enchiladas, Sandwiches
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