Cuba

Ropa Vieja


BEEF:
-2 lbs. beef flank steak, or skirt steak, trimmed
-1 Tbsp vegetable oil
-6 C. beef broth
-½ tsp whole cloves
-4 cloves garlic
-2 bay leaves
-1 tsp ground cumin
-1 tsp chopped fresh cilantro
-Salt, to taste

ROPA VIEJA:
-½ C. vegetable oil, for frying
-1 (8 oz) can tomato sauce
-1 small onion, sliced
-1 green bell pepper, seeded and sliced into strips
-1 red bell pepper, seeded and sliced into strips
-2 garlic cloves, mashed
-½ can (3 oz.) tomato paste
-1 Tbsp olive oil
-1 Tbsp white vinegar


Beef:
1. In a large skillet or pot, place the 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and simmer for 2 hours, until the beef is tender.
2. Remove meat from heat and reserve broth. Once meat has cooled down, shred and reserve.

Ropa Vieja:
1. Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.

2. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
3. Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
4. Adjust seasonings to taste. Serve with white rice and fried plantains.