Shredded Flank Steak with Peppers, (Ropa Vieja)
A traditional dish that orginated in the Canary Islands, near Spain. It soon became a popular dish all over the Caribbean, moving its way into Cuba via many Canarian immigrants. My paternal grandmother was one of those immigrants and made this dish often when my father was a child in Cuba. It is a shredded flank steak in a tomato based sauce. Its Spanish name "Ropa Vieja" literally translates to "old clothes" which refers to the cooking process. The flank or "skirt" steak is cooked in a pressure cooker, then shredded to look like "rags", then cooked a little more with tomatoes, peppers and other seasonings.
Yield: 4 Ready in 1 hours, 10 minutes
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|2 lbsflank steak|
|2 Onions; chopped|
|1 green pepper; chopped|
|6 oz ofroasted red peppers; chopped|
|1 chili pepper; seeded and chopped|
|1 tbspolive oil|
|14.5 canchopped tomatoes|
|0.25 cuptomato sauce|
|2 bay leaves|
|0.5 cup ofSpanish red wine|
|7 tbs oregano|
|1 lime (optional)|
Shredded Flank Steak with Peppers, (Ropa Vieja) Preparation
Brown one onion and 1 clove of garlic with 1 tsp of salt in a pressure cooker. Add the skirt steak and cover with water, cook for 45 minutes or until tender. Remove the meat and shred with a fork.
Add the peppers, the 2nd onion, the last 2 cloves of garlic and saute in a large frying pan with remaining one tsp of salt. Once softened, add the Spanish red wine, tomatoes, tomato sauce, bay leaves, cumin, oregano and parsley. Mix well and add the shredded meat. Simmer on low for 15 minutes. If you like lime, at the end, squeeze in a little lime to taste and remove the 2 bay leaves prior to serving. Serve with white rice, black beans, plantains, etc.
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Shredded Flank Steak with Peppers, (Ropa Vieja) Reviews
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