Ropa vieja is a long-simmered shredded beef and tomato and other delicious things sort of dish - it's almost like a stew! You can eat it alone, over rice, as a sandwich or in a tortilla.
Step 1: Ingredients:
- 3 slices bacon
- 2 pounds flank steak, sliced into 1-2 inch wide strips
- 1 yellow onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 bay leaf
- 6 oz can tomato paste
- 14.5 oz can crushed tomatoes
- 2 cups beef stock
- 1/2 cup dry white wine
- 1 tablespoon white vinegar
- 1/3 cup canned pimiento peppers
- 1/2 cup green olive sliced lengthwise
- 3 tablespoons capers, drained
- salt and pepper to taste
Plus, this makes a TON. You can feed several people or two people can eat on it for a few days.
Two important things to note about this recipe:
- Set aside the green olives, capers, pimientos and vinegar - we'll be putting them in at the very end!
- Don't add any salt until AFTER the olives/capers/pimientos go in and it simmers for a bit. They provide the majority of the salt in the dish, and you don't want to over do it. :)
Step 2: Prep and cook the bacon and beef
Pop a large french or dutch oven on the stove over medium heat. Throw in the bacon and cook until crisp. Pull it out and put it on a plate while you cook the steak.
Salt and pepper the steak liberally and brown in batches in the bacon fat. It will go pretty quick! As it browns, pull it out of the pan and onto the plate with the bacon.