Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) (Ingrid Hoffmann) |
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Prep Time: 20 Minutes Cook Time: 200 Minutes |
Ready In: 220 Minutes Servings: 16 |
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Ingredients:
6 pounds flank steak |
3/4 cup delicioso adobo seasoning, recipe follows |
1/2 cup worcestershire sauce |
6 bottles beer |
1/2 cup canola oil |
2 medium yellow onions, chopped |
2 red bell peppers, cored, seeded, ribbed and chopped |
2 green bell peppers, cored, seeded, ribbed and chopped |
6 scallions, white and light green parts only, chopped |
1 (28-ounce) can crushed tomatoes |
1 (6-ounce) can tomato paste |
salt and freshly ground black pepper |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 tablespoons dried oregano |
2 tablespoons lemon pepper |
2 tablespoons parsley flakes |
2 tablespoons achoite powder from annatto seed |
1 tablespoon cumin powder |
Directions:
1. Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
2. Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
3. Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
4. Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
5. Delicioso Adobo:
6. Combine all ingredients.
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