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Ropa Vieja Cubana

Cuisine: Cuban
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 teaspoons 15mlSerrano chiles - minced
2 lbs 908g / 32ozFlank steak
1 lb 454g / 16ozOnion - coarsely chopped (large)
1   Bay leaf
2 cups 474mlWater
1 teaspoon 5mlSalt
20   Garlic - minced
2   Bell peppers - minced
2 tablespoons 30mlOlive oil
4 tablespoons 60mlTomatoes - peeled and chopped (large)
1/4 teaspoon 1.3mlCinnamon
1/2 teaspoon 2.5mlGround cloves
2   Carrots - diced

Recipe Instructions

Simmer the steak, half the onion, salt, and the bay leaf in the water for an hour and a half or until the meat is tender. Remove the steak, strain the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide by 2 to 3 inches long.

Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook until the vegetables begin to break down and the mixture is thick.

Add the meat to this sauce along with a cup of the reserved stock and cook until the meat is thoroughly heated.

Serve with rice.

"The Fiery Cuisines, " by Dave DeWitt and Nancy Gerlach, 1984. St. Martin's Press, New York.


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