Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

Total Time:
3 hr 55 min
Prep:
20 min
Inactive:
15 min
Cook:
3 hr 20 min

Yield:
16 servings
Level:
Easy

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
  • Delicioso Adobo:
  • 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

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.

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.

Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.

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.

Delicioso Adobo:

Combine all ingredients.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Flank Steak Crostini with Chimichurri and Vidalia Relish

    Recipe courtesy of Bobby Flay