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
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.
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.
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.
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.
Serve with white rice.
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By cookinqueen16
Lebanon, NJ
on February 23, 2013
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well for everyone who says this isn't authentic like their grandmothers and for the people who are cubin and have been eating it their whole lives... they shouldn't need food network telling them how to make "the best" Ropa Vieja... if they actually know how to make it.
By Tripilot61
Long Beach, CA
on July 08, 2012
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I tried Michael Chiarello’s Ropa Vieja recipe and it was great. My family loved it served it with Black Beans and White Rice. They keep asking me to make it again. For those who commented on the authenticity of the recipe let me say this. My mom was in my opinion, the greatest cook in the world. Many of you probably feel the same way about your moms cooking and I don’t blame you. Mom never used a recipe in her life, it was always a little of this and a little of that but it always tasted wonderful. Why, because she cooked with LOVE. If you cook with Love it doesn’t always have to follow a recipe to the tee, just get out there and cook.
By manuel.sotelo_7...
taunton, MA
on June 16, 2012
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I made this for my Cuban wife; I did omit the jalapenos. I purchased the flank steak at Trader Joes ( it was really good. The recipe was simple and the final product was delicious. The entire family really enjoyed it. We served it over white rice, plantains on the side, and a sangria. The leftovers were even better. Muchas gracias. Salud!
Read all 47 reviews