Ropa Vieja
- SERVES
- 6
- COOK TIME
- 2 Hr 20 Min
Some folks claim this as a Cuban dish, and others swear it's got Mexican origins. Either way, ropa vieja translates to "old clothes." Now, you might not think that that sounds too appetizing, but this traditional shredded beef dish is incredibly flavorful, and definitely worth trying.
What You'll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 garlic bulb, separated into cloves, peeled, and finely chopped
- 1 large green bell pepper, cut into thin strips
- 2 pounds beef flank steak
- 2 cans (15 ounces each) tomato sauce
- 2 cups dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- In a soup pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper and cook for 6 to 7 minutes, or until tender. Add the remaining ingredients and bring to a boil, then reduce the heat to low.
- Cover and simmer for 2 to 2-1/2 hours, or until very tender, stirring occasionally.
- Using 2 forks, shred the beef into thin strings. Cover and continue cooking for 10 more minutes. Serve immediately.
Notes
This is great served over white rice. And for added color, you can add a 10-ounce package of frozen peas to the mixture during the last 10 minutes of cooking.
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