Ropa Vieja

CUBAN SHREDDED BEEF

This is one of my sister’s favorites, served with rice and red beans. You can also use this as a filling for tostones rellenos.

Ingredients

• 2 pounds flank steak, trimmed of fat

• 5 cups water

• 1 yellow onion, sliced

• 1 green pepper, seeds removed and sliced

• 1 red pepper, seeds removed and sliced

• 1 bay leaf

• 3 cloves garlic, minced

• 2 teaspoons dried oregano

• 1 teaspoon ground cumin

• 8 ounces tomato sauce

• 3 tablespoons tomato paste

• ¼ cup ketchup

• ½ cup white cooking wine

• 2 cups beef broth

• 2 ½ teaspoons salt

1. In the pressure cooker, add the falda and water. Cook for 35 minutes. When the pressure releases, remove the falda. Using two forks, pull the meat apart so its long strands. Save 2 cups of the beef broth.

   
   

2. In a sauté pan, add 2 tablespoons of vegetable oil and heat on medium heat. When the oil is hot and starts to ripple, add the onions, peppers, and bay leaf. Cook for 3 minutes. Add garlic and cook for 1 minute.

   
   

3. Make space in the middle of the pan. Add oregano and cumin. Toast for 15 seconds, then mix everything together. Add tomato sauce, tomato paste, ketchup, beef broth and 2 ½ teaspoons of salt. Add the meat and mix well. Cook on medium low for 30 minutes until sauce has thickened. Serve with white rice and tostones.