Cuban Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

Source

Author: Bob and Robin Young

Source: www.boisefoodieguild.blogspot.com

Web Page: www.rockinrs.com

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 16

Ingredients - Cuban Adobo

2

T

Garlic powder

2

T

Onion Powder

2

T

Mexican Oregano, dried

2

T

Lemon Pepper

2

T

Parsley Flakes

2

T

Achoite powder from annatto seeds

1

T

Cumin powder

½

c

Worcestershire sauce

Ingredients - Steak

6

lbs

Flank Steak

1

c

Cuban Adobo

6

bottles

Lager Beer

½

c

Canola Oil

2

med

Yellow Onions, chopped

2

lg

Red Bell Peppers, chopped

2

Anaheim Peppers, chopped

6

White and green parts chopped

1

28 oz can

Tomatoes, crushed and fire roasted

1

6 oz can

Tomato Paste

Salt and Fresh Pepper to taste

Cuban Adobo

1

In a small bowl, combine all ingredients to make a paste. Refrigerate for a minimum of 1 hour to marry flavors.

Flank Steak

1

Cut the flank steak into large pieces and place them in a large bowl. Rub the Cuban Adobo paste (recipe below) into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.

2

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.

3

Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.

4

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.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 3 hours and 15 minutes

Total Time: 4 hours