Shredded Steak With Peppers Onions And Tomatoes Ropa Vieja Recipes

AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)

Steps:

• In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
• In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
• Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
• Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!

SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)

Steps:

• Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
• Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
• Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
• Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
• Combine all ingredients.