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Recipe courtesy of Matt Mytro

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Total:: 4 hr 25 min
Prep:: 10 min
Inactive:: 15 min
Cook:: 4 hr

Yield:: 4 servings

Level:: Easy

Ingredients

2 1/2 pounds skirt steak
1/8 cup pickled garlic
1 small Spanish onion, sliced
1 cup cold water
1 (24-ounce) canned, whole peeled tomatoes
1-ounce brown sugar
2 tablespoons lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounces dried ancho chili puree

Directions

Brown both sides of skirt steak in a pan over medium-high heat.

Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.

With spoon, break up meat while cooking. Add more liquid, if necessary.

Add the puree into the liquid during the last 15 to 30 minutes.

Serve hot in bowls.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Ropa Vieja
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 4 servings
Cuisine: cuban
Ingredients: 2 1/2 pounds skirt steak; 1/8 cup pickled garlic; 1 small Spanish onion, sliced; 1 cup cold water; 1 (24-ounce) canned, whole peeled tomatoes; 1-ounce brown sugar; 2 tablespoons lime juice; 1/2 cup red wine; 1/2 cup ground cumin; 3 ounces dried ancho chili puree