Ropa Vieja
Instructions:
- In Spanish, ropa vieja means “old clothes.†The stew is simmered a long time so the meat can be shredded into thin strips resembling tattered fabric.
- 1 beef flank steak (13â„4 pounds)
- 1 medium onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 bay leaf
- 2 teaspoons salt
- 5 cups water
- 4 teaspoons olive oil
- 1 large onion (12 ounces), sliced
- 1 red pepper, cut into 1â„2-inch-wide strips
- 1 yellow pepper, cut into 1â„2-inch-wide strips
- 1 green pepper, cut into 1â„2-inch-wide strips
- 3 garlic cloves, crushed with garlic press
- 3 serrano or jalapeño chiles, seeded and finely chopped
- 1â„4 teaspoon ground cinnamon
- 1 can (14 to 16 ounces) tomatoes Capers
- Cut flank steak crosswise into thirds. In nonreactive 5-quart Dutch oven, combine flank steak, chopped onion, carrot, bay leaf, 1 teaspoon salt, and water; heat to boiling over high heat. Reduce heat; cover and simmer until meat is very tender, 2 hours 30 minutes to 3 hours. Remove Dutch oven from heat. Remove cover and let flank steak stand 30 minutes.
- In 12-inch skillet, heat oil over medium-high heat. Add sliced onion, red, yellow, and green peppers, and remaining 1 teaspoon salt; cook, stirring often, until vegetables are tender, about 15 minutes. Stir in garlic, serrano chiles, and cinnamon; cook 30 seconds. Stir in tomatoes with their juice, breaking them up with side of spoon, and cook 5 minutes.
- With slotted spoon, transfer beef to large bowl; strain broth. Set aside 2 cups broth (reserve remaining broth for another use). Using two forks, shred beef into fine strips.
- Stir 2 cups broth and shredded meat into pepper mixture and simmer, stirring occasionally, 10 minutes. Sprinkle with capers to serve. Makes 6 main-dish servings.