Ropa Vieja Serves six to eight people
Ingredients 2 pounds flank steak 1 tablespoon vegetable oil Salt and freshly ground black pepper to taste
1 large yellow onion, thinly sliced 1 each large green and red bell pepper, thinly sliced
1 jalapeno pepper, thinly chopped with seeds
3 cloves garlic, minced 2 teaspoons dried oregano 2 teaspoons ground cumin 3 teaspoons paprika 1/3 cup dry white wine 1 cup beef broth 1 14-to-16 ounce can crushed tomatoes 1 six ounce can tomato paste 2 bay leaves 1/2 cup whole pimiento-stuffed Spanish olives
1 tablespoon of brine from olives 1/4 cup chopped fresh cilantro
Instructions
1. Sprinkle beef with salt and freshly ground pepper.
2. Heat oil in a Dutch oven over medium- high heat. Once heated, add beef and sear it on all sides. Once browned transfer beef to a plate. Do not discard the drippings.
3. Reduce heat to medium and add the sliced vegetables, garlic and spices to the pot. Cook for 15 to 20 minutes until cara- melized.
4. Add the white wine and deglaze the bottom of the pan.
5. Add in the broth, crushed tomatoes, tomato paste and bay leaves, stirring evenly before returning the beef to the pot.
6. Bring mixture to a boil and then reduce heat to low. Cover and simmer for three to four hours or until the beef falls apart easily. Discard the bay leaves.
7. Remove beef to a plate and use two forks to shred it. Return shredded beef to the sauce.
8. If the sauce needs thickening simmer on low until it reaches the desired consis- tency.
9. Before serving stir in the olives and brine. Add salt and pepper to taste if desired.
Serve topped with fresh cilantro. Ropa vieja is traditionally served with rice, black beans and deep-fried plantains.
thehubwinnipeg.com Winter 2016 • 49
Photo by Pabellon Criollo.
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