Ropa Vieja (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Ingredients:
4 pounds skirt steak or flank steak |
4 medium onions, coarsely chopped and separated into 2 parts |
2 carrots, coarsely chopped |
3 celery stalk, coarsely chopped |
2 bay leaves |
2 tablespoons olive oil |
4 garlic cloves, minced |
4 jalapenos, minced |
2 green bell peppers, seeded and chopped |
1 tablespoon salt |
10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes |
1/2 cup finely chopped parsley leaves |
2 teaspoons dried oregano |
1/2 teaspoon ground cumin |
Directions:
1. In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
2. When meat is very tender, turn off heat and let meat cool in liquid for 20 min, 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 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
3. While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
4. Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
5. Serve with white rice.
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