Ropa Vieja
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 pound flank or skirt steak
  • 2 medium carrots, sliced into coins
  • 2 bay leaves
  • 1/4 cup olive oil
  • 1 large spanish onion, cut into quarters
  • 1 large spanish onion, julienned
  • 1 large red bell pepper, julienned
  • 1 large green bell pepper, julienned
  • 3 cloves garlic, chopped
  • 2 1/2 cup tomato, crushed
  • dash of red-wine vinegar
  • 1 cup beef stock
  • pinch of salt
  • pinch of pepper
Directions
  1. In a large stock pot, combine the water, flank steak, bay leaves, sliced carrots, and 1 spanish onion cut in four. Cook at a medium heat for 1 ½ hours or until meat is tender to a fork.
  2. Reserve some of the stock from the pot and strain the rest. Let the steak cool and shred. In a large skillet over medium heat add the olive oil, garlic, peppers, and the julienned onions and cook until translucent. Add the shredded steak, crushed tomato, beef stock, and red-wine vinegar. Season with salt and pepper to taste.
  3. Cook all of the ingredients together for 1 hour. Serve over white rice.