Cuban Ropa Vieja
Ingredients
| 2 and 1/2 lbs flank steak | ||
| 1 carrot peeled and sliced | ||
| 1 turnip, peeled and cubed | ||
| 1 leek, chopped | ||
| 2 tbs olive oil | ||
| 1 large onion, minced | ||
| 2 cloves garlic, minced | ||
| 1 green bell pepper, seeded and chopped | ||
| 1 hot red or green pepper, seeded and chopped | ||
| 2 large ripe tomatoes, peeled, seeded and chopped, about 2 cups | ||
| 1 bay leaf | ||
| 1/8 tsp ground cinnamon | ||
| salt and black pepper to taste | ||
| 2 canned pimientos, chopped | ||
| 1 tbs capers (optional) |
- Add the beef along with the carrot, turnip, leek in a large saucepan and add with enough water to cover, and simmer gently, covered until it is tender. About 1 and 1/2 hours.
- Allow it to cool sufficiently to handle, then shred. Reserve the stock.
- Heat oil in a large, heavy frying pan and saute the onion, garlic, bell pepper, hot pepper until the onion is tender, but not browned.
- Add the tomatoes, bay leaf, spices, salt and pepper and cook until the sauce is thick and well blended.
- Add 2 cups of the stock in which the steak was cooked, the shredded steak and the pimientos and simmer for about 5 to 10 minutes longer. Add the capers.
- Serve over rice if desired.
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