Ropa Vieja (Cuban Braised Beef)
2.5 lbs flank steak, cut into 3-inch square pieces
1 tbsp vegetable oil
4 cups beef broth (or chicken broth)
2 medium onions, cut in half lengthwise and sliced
1 green bell pepper, seeds removed and sliced thin
1 red bell pepper, seeds removed and sliced thin
6 cloves garlic, chopped
3 medium tomatoes, chopped
2 bay leaves
1/4 cup chopped cilantro
2 tbsp vinegar (I like to use the liquid from pickled jalapenos)
1 tbsp ground cumin
Heat the oil in a large skillet over high heat. Brown the flank steak pieces, about 3 mins per side.
In a large stock pot, combine the flank steak and all other ingredients. Bring to a boil and then reduce to a rapid simmer (medium or medium-low heat), and partially cover. Cook for about 4 hours, or until the beef can be pulled apart easily with a fork.
Remove the pieces from the sauce and shred by pulling apart with two forks. Return the meat to the sauce and keep warm over low heat.
Serve over steamed rice.
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