Ropa Vieja (Cuban Shredded Beef)

[nverland]

Ropa Vieja (Cuban Shredded Beef)

2 lb (900 g) flank steak
8 cups (2 L) water
4-6 cloves garlic, finely chopped
1 carrot, chopped
1 onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1 recipe sofrito (recipe below)
½ cup (125 ml) broth reserved from boiling the meat
½ cup (125 ml) frozen peas
½ cup (125 ml) sliced pimiento-stuffed cocktail olives
2 Tbs (30 ml) capers
Salt and freshly ground pepper to taste

Combine the flank steak, water, garlic, carrot, onion, and bell
pepper in a large pot and bring to a boil over high heat. Reduce
the heat and simmer covered for 2 hours. Remove the meat
and allow to cool, reserving ½ cup of the cooking liquid. Pound
the meat with a mallet or back of a large knife to separate it
onto stringy fibers. Combine with the sofrito, reserved broth,
peas, olives, capers, salt, and pepper in a large skillet and
cook over high heat for 5 minutes, stirring frequently. Serve
with white rice. Serves 4 to 6.

Sofrito

¼ cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) tomato sauce
1 Tbs (15 ml) red wine vinegar
¼ tsp (1 ml) ground oregano
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and bell pepper until tender bit not brown, about 10
minutes. Add the remaining ingredients and cook 5 minutes,
stirring frequently. Makes about 1 ½ cups (375 ml).


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