Ropa Vieja
This recipe is from one of the Clean Eating cookbooks but I made a few changes because I always do. It is so good all on it's own and an awesome Paleo eat.
Ropa Vieja
INGREDIENTS:
3 lbs flank steak, trimmed
4 cups low sodium beef broth
4 cups water
2 cups coarsely chopped carrots
1 bay leaf
3 garlic cloves smashed + 3 minced
1 tsp dried oregano
¼ tsp whole black peppercorns
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 large carrots, sliced
1 red onion, sliced
2 chilies, minced
4 Tbsp olive oil, separated
1 x 14 oz/398 ml can diced tomatoes (the ones with no salt added)
3 tbsp/45 ml tomato paste (I like to use pumpkin puree sometimes too)
1 tsp ground cumin
½ cup chopped fresh parsley
HOW TO:
1) Combine meat, broth, carrots, bay leaf, oregano, salt, peppercorns and smashed garlic in a large saucepan. Simmer, uncovered for 1 ½ hours or until beef is tender. Remove from heat and let cool for 30 minutes.
2) While the meat is cooking, read ahead and chop and prepare all the veggies, herbs and spices.
3) Remove meat from the liquid and set aside. Strain solids from liquid through a strainer. Return liquid to pot and simmer until reduced to 3 cups – about 30 minutes. Discard solids.
4) In a large saucepan heat the 2 tbsp olive oil over moderate heat and cook green bell peppers, chilies and onion, stirring, until softened.
5) Meanwhile, pull the meat into shreds. Add the shredded meat to the onion mixture along with 2 cups of the simmered liquid, tomatoes with juice, tomato paste, cumin, parsley, salt, pepper and the rest of the garlic. Simmer, uncovered, for 20 minutes.
6) While meat is simmering, in a skillet sauté red and yellow bell peppers and carrots in 2 Tbsp olive oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional liquid to thin to desired consistency, and simmer uncovered for 5 minutes.
Ropa Vieja
INGREDIENTS:
3 lbs flank steak, trimmed
4 cups low sodium beef broth
4 cups water
2 cups coarsely chopped carrots
1 bay leaf
3 garlic cloves smashed + 3 minced
1 tsp dried oregano
¼ tsp whole black peppercorns
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 large carrots, sliced
1 red onion, sliced
2 chilies, minced
4 Tbsp olive oil, separated
1 x 14 oz/398 ml can diced tomatoes (the ones with no salt added)
3 tbsp/45 ml tomato paste (I like to use pumpkin puree sometimes too)
1 tsp ground cumin
½ cup chopped fresh parsley
HOW TO:
1) Combine meat, broth, carrots, bay leaf, oregano, salt, peppercorns and smashed garlic in a large saucepan. Simmer, uncovered for 1 ½ hours or until beef is tender. Remove from heat and let cool for 30 minutes.
2) While the meat is cooking, read ahead and chop and prepare all the veggies, herbs and spices.
3) Remove meat from the liquid and set aside. Strain solids from liquid through a strainer. Return liquid to pot and simmer until reduced to 3 cups – about 30 minutes. Discard solids.
4) In a large saucepan heat the 2 tbsp olive oil over moderate heat and cook green bell peppers, chilies and onion, stirring, until softened.
5) Meanwhile, pull the meat into shreds. Add the shredded meat to the onion mixture along with 2 cups of the simmered liquid, tomatoes with juice, tomato paste, cumin, parsley, salt, pepper and the rest of the garlic. Simmer, uncovered, for 20 minutes.
6) While meat is simmering, in a skillet sauté red and yellow bell peppers and carrots in 2 Tbsp olive oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional liquid to thin to desired consistency, and simmer uncovered for 5 minutes.
I find that, while flank and skirt are delicious, their flavour and wonderful texture are lost when slow cooked. Beef ribs (short or side) on the other hand stand up very well, have nice fat content and shred very nicely. Also 2/3 the price of flank.
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