Shredded Flank Steak And Anaheim Chile Stew Ropa Vieja Recipes

SHREDDED FLANK STEAK AND ANAHEIM CHILE STEW (ROPA VIEJA)

Steps:

• Place the flank steak in a large deep saucepan or Dutch oven with 6 unpeeled garlic cloves, the unpeeled white onion, peppercorns, and season with salt. Add cold water to barely cover and bring to a simmer over low heat. Cook covered, until the meat is tender, about 1½ hours.
• Remove from the heat and let the meat cool in its own broth. When cool enough to handle, shred the meat into long strings with your fingers or with two forks. Strain the broth, return the shredded meat and strained broth to the saucepan.
• Heat the lard or vegetable oil in a large heavy skillet over medium heat until rippling. Crush the remaining garlic cloves with the flat of a knife blade, and cook until fragrant, about 1 minute. Add the sliced white onion and cook, stirring often, until somewhat softened and transparent, about 2-3 minutes. Add the chiles, and cook, stirring occasionally for 2 minutes.
• Add the onion-chile mixture to the shredded meat along with the cumin and Maggi sauce and bring to a boil. Cook over medium-low heat until the meat is heated through and the flavors are blended.

CUBAN ROPA VIEJA/A SHREDDED FLANK STEAK DISH

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
• To be authentic, you would really use a flavored oil instead of plain olive oil for sautéing. Cubans use oil that has been infused with achiote seeds. If you have any Ropa Vieja leftovers, they will make a delicious sandwich on a crusty roll.

FLANK STEAK STEW (ROPA VIEJA)

Steps:

• Heat 3 tablespoons.
• oil in skillet on medium, brown meat on all sides.
• Remove from skillet.
• Add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent.
• Stir in black pepper, browned meat, tomato sauce, water& sofrito.
• Simmer until meat is tender and shreds easily, about 1 hour.
• Add capers midway.