Wednesday, January 8, 2014

Ropa Vieja

Here’s what you need:
3 pounds flank steak
1/3 C Worcestershire sauce
3 Bottles beer
¼ C vegetable oil
1 large onion chopped in large chunks
1 red pepper chopped in large chunks
1 green pepper chopped  in large chunks
14 ounce can of diced tomatoes
3 ounces tomato paste
1 T garlic powder
1 T onion powder
1 T dried oregano
1 T lemon pepper
1 T dried parsley
1 T achiote powder
½ T cumin

Here’s what you do:
Make the dry rub by combining the garlic powder, onion power, oregano, lemon pepper, parsley, achiote and cumin. Cut the flank steak steak into large pieces and massage each piece well with the rub. Cover the meat with the beer and allow to marinate for a few hours. After a few hours, transfer the meat and all the juices to a large Dutch oven, bring to a soft boil, lower heat to a simmer, cover and cook gently for about 3 hours or until meat is tender. Remove the meat from the cooking liquid – SAVE THE BROTH. Shred the meat into very large chunks. Continue to simmer the liquid until you have about 4 cups. You may chill the liquid and degrease it, but with a flank steak, there is not too much fat.

In the mean time, sauté the onions, red pepper, green pepper, green onion and diced tomatoes for about 10 minutes. Don’t let the veggies get too mushy. Add the tomato paste and reserved cooking liquid. Stir well. Add the meat and continue to cook until very tender, maybe another 30 minutes or so. You want the dish to have some broth, but not so much that it is swimming in liquid. The entire dish will get very tender the longer you cook it, but keep the veggies and meat in large chunks for the best end result.

Serve with rice and beans, avocado, lime, cilantro and tropical fruit slices (grilled pineapple)