Ropa Vieja<< Back to list

Central American
2medium onions
2lbsfalda (skirt steak or flank steak)
1carrot, coarsely chopped
1celery stalk, coarsely chopped
1bay leaf
2tbspolive oil
2garlic cloves, minced
2ajecito chiles, minced
2green bell peppers, chopped
1cupfresh plum tomatoes, seeded and chopped
2tspdried oregano
cupparsley, chopped
  1. Quarter one of the two onions. Put in a 6 quart kettle with meat, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 to 2 hours. Skim frequently.
  2. When meat is very tender, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 - 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
  3. While broth is reducing, coarsely chop the second onion.
  4. Heat oil in a large skillet. Over medium heat, ook onions, garlic, chiles and green peppers intil softened, about 10 minutes. Stir in 1 cups reduced broth and tomatoes. Cook for 15 - 20 minutes over medium heat. Stir in shredded meat, oregano, parsley and cumin. Cook 10 - 15 minutes more.
  5. Serve with white rice.

4 servings

This meat is cooked, shredded like rags, then briefly cooked again which gives it the Spanish name.


Oct 21, 2014

Oct 21, 2014

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