Ropa Vieja (Shredded Flank Steak Stew)
2 pounds beef flank steak
adobo to taste (about 1/2 to 1 teaspoon per pound of meat)
2 tablespoon extra virgin olive oil
1 cup spanish style tomato sauce
1/2 cup Basic Sofrito
1 bay leaf
2 tablespoons capers
1 sazon packet
6 ounces tomato paste
1 teaspoon cumin, ground
1 teaspoon dried oregano, crushed
1 tablespoon white vinegar
1 beef bouillon or 1 cup beef broth
7 ounce can roasted spanish red peppers (pimientos), drained, diced
2 tablespoons cilantro, minced
Rub adobo into steak (for best flavor marinade in fridge overnight).
Heat 1 tablespoon olive oil in wide pot or large skillet over medium high heat.
Brown flank steak about 4 minutes on each side.
In smaller skillet, heat 1 tablespoon olive oil.
Add sofrito, tomato sauce, bay leaf, capers, sazon, tomato paste, cumin, and oregano to
Simmer two minutes or until fragrant.
Pour sofrito mixture into pot with steak.
Thoroughly mix in vinegar, broth, and roasted red peppers to steak mixture.
Bring heat to low. Cover.
Cook for 4 hours or up to 10 hours, occasionally stirring.
When ready to serve, shred meat with fork (if it's not already falling apart from the
slow cooking) and garnish with minced cilantro.
Puerto Rican Recipes
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