Recipe courtesy of Ceviche's
Ropa Vieja
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 77
- Sodium
- 582
- Total: 4 hr
- Active: 30 min
Ingredients
2 1/2 pounds flank steak
2 cloves garlic
1/2 large yellow onion, roughly chopped
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon black peppercorns
2 bay leaves
4 ounces red wine
4 ounces Worcestershire sauce
2 ounces olive oil
1 red onion, julienned
1 white onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1/2 cup tomato sauce
2 ounces red wine vinegar
1 cup pitted green olives
1 cup green peas
1 Roma tomato, julienned
Serving suggestions: coconut rice or white rice
Directions
- In a large pot, put the flank steak, garlic, yellow onions, 1 tablespoon of the oregano, salt, peppercorns, bay leaves and 2 ounces each of the red wine and Worcestershire. Add water to cover the ingredients by 2 inches. Bring to a boil, cut back to a simmer and cook for 3 hours, until the flank steak is falling apart.
- Remove the flank steak from the pot, cut into 3-inch sections and set aside. Strain the beef broth and reserve for a later step.
- Wipe out the pot and coat with the olive oil. Add the red onions, white onions, green peppers, red peppers and the remaining tablespoon oregano. Cook over high heat for 8 to 10 minutes, stirring every couple minutes.
- Add the flank steak back to the pot, along with the tomato sauce, red wine vinegar, reserved beef broth and the remaining red wine and Worcestershire. Bring to a boil, cut back to a simmer and cook for 30 minutes.
- Add the olives, peas and tomatoes to the pot. Let sit for 5 minutes before serving over coconut rice or white rice.