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Name: Ropa Vieja Cubana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Carrots diced; 2 lb Flank steak; 2 c Water; 1/2 ts Ground cloves; 4 lg Tomatoes peeled and chopped; 1 ts Salt; 2 tb olive oil; 3 ts Serrano chiles chopped fine; 1 lg Onion coarsely chopped; 1/4 ts Cinnamon; 2 Bell peppers chopped fine; 1 Bay leaf; 20 ml Garlic chopped fine

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INGREDIENTS

2 Carrots ; diced
2 lb Flank steak
2 c Water
1/2 ts Ground cloves
4 lg Tomatoes ; peeled and chopped
1 ts Salt
2 tb olive oil
3 ts Serrano chiles ; chopped fine
1 lg Onion ; coarsely chopped
1/4 ts Cinnamon
2 Bell peppers ; chopped fine
1 Bay leaf
20 ml Garlic ; chopped fine

INSTRUCTIONS

Simmer the steak, half the onion, salt, and the bay leaf in the water for an hour and a half or until the meat is tender. Remove the steak, strain the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide by 2 to 3 inches long. Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook until the vegetables begin to break down and the mixture is thick. Add the meat to this sauce along with a cup of the reserved stock and cook until the meat is thoroughly heated. Serve with rice. Heat Scale: 3 Source: "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach, 1984. : St. Martins Press, New York. Posted to MC-Recipe Digest V1 #1021 by The Meades on Jan 18, 1998

NOTES

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Ropa Vieja Cubana

2 Carrots diced
2 lb Flank steak
2 c Water
1/2 ts Ground cloves
4 lg Tomatoes peeled and chopped
1 ts Salt
2 tb olive oil
3 ts Serrano chiles chopped fine
1 lg Onion coarsely chopped
1/4 ts Cinnamon
2 Bell peppers chopped fine
1 Bay leaf
20 ml Garlic chopped fine

Simmer the steak, half the onion, salt, and the bay leaf in the water for  an hour and a half or until the meat is tender. Remove the steak, strain  the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide  by 2 to 3 inches long.    Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil  until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook  until the vegetables begin to break down and the mixture is thick.    Add the meat to this sauce along with a cup of the reserved stock and cook  until the meat is thoroughly heated.    Serve with rice.    Heat Scale: 3 Source: "The Fiery Cuisines," by Dave DeWitt and Nancy  Gerlach, 1984.  :         St. Martins Press, New York.  Posted to MC-Recipe Digest V1 #1021 by The Meades <kmeade@idsonline.com> on  Jan 18, 1998

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Nutrition

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Serving Size: 1 Serving (395g)
Recipe Makes: 6

Calories: 296
Calories from Fat: 111 (38%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 0.7g
Cholesterol 52.3mg		16 %
Sodium 105.2mg		4 %
Potassium 970mg		26 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 8.8g
Protein 33.8g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 296

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REVIEWS

laescandalosa

Hi, I live in Spain, Im an entrepreneur starting a bussiness with typical canned cuban receipes. I've named it La Cubañola because Im a cuban working with a spanish person in the project. This is the first receipe we made, you can check it in La Escandalosa-Ultramarinos Online, what do you think about our name, label?