I know some of my recent recipes look they have a lot of ingredients, and some of them do, but I've been making things like this Cuban stew on a Sunday and eating it throughout the week. The enchilada chili is also great for that! Ropa Vieja can be eaten a variety of ways: with hot sauce and tortillas or in tacos or burritos, you name it.
Ingredients:
2 (1 lb.) flank steaks, trimmed
3 c. red onion, thinly & vertically sliced
2 c. red bell peppers, thinly & vertically sliced
2 c. green bell peppers, thinly & vertically sliced
4 minced garlic cloves
6 T. thinly sliced pitted green olives
1 t. cumin
1/2 t. rosemary
6 T. sherry vinegar
3 c. beef broth
1 T. tomato paste
2 bay leaves
1/2 c. chopped cilantro
salt & pepper to taste
Heat a large dutch oven over medium-high heat. Coat pan with cooking spray and add 1 steak to pan, searing each side until browned, about 2 1/2 mins. Once both steaks have been browned on both sides, set them aside. Reduce heat to medium and add onions, peppers and garlic to pan. Cook for about 10 mins., until veges are tender. Stir in olives and spices and mix until fragrant. Stir in vinegar and cook for about 2 mins. or until liquid almost evaporates. Stir in broth, tomato paste and bay leaves. Add steaks and bring to a simmer. Cover, reduce heat and cook for an hour and a half or until steaks are very tender.
Remove steaks from pan and shred them with two forks. Discard bay leaves. Put shredded steak back into pan and add cilantro. Makes about 8 servings.
Ingredients:
2 (1 lb.) flank steaks, trimmed
3 c. red onion, thinly & vertically sliced
2 c. red bell peppers, thinly & vertically sliced
2 c. green bell peppers, thinly & vertically sliced
4 minced garlic cloves
6 T. thinly sliced pitted green olives
1 t. cumin
1/2 t. rosemary
6 T. sherry vinegar
3 c. beef broth
1 T. tomato paste
2 bay leaves
1/2 c. chopped cilantro
salt & pepper to taste
Heat a large dutch oven over medium-high heat. Coat pan with cooking spray and add 1 steak to pan, searing each side until browned, about 2 1/2 mins. Once both steaks have been browned on both sides, set them aside. Reduce heat to medium and add onions, peppers and garlic to pan. Cook for about 10 mins., until veges are tender. Stir in olives and spices and mix until fragrant. Stir in vinegar and cook for about 2 mins. or until liquid almost evaporates. Stir in broth, tomato paste and bay leaves. Add steaks and bring to a simmer. Cover, reduce heat and cook for an hour and a half or until steaks are very tender.
Remove steaks from pan and shred them with two forks. Discard bay leaves. Put shredded steak back into pan and add cilantro. Makes about 8 servings.
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