ROPA VIEJA: CUBAN SHREDDED SLOW COOKED BEEF
Ingredients
- 2 lb. flank steak, cut into 1 ½″ strips and seasoned with salt and pepper
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil
- 2 cups vegetable or beef stock
Sofrito
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green pepper, thinly sliced
- 6 oz. tomato paste
- 1 tbsp. cumin
- 1 tbsp chili powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp fresh dill, chopped
- 1 tbsp freshly cracked black pepper
- 5 cloves garlic, finely chopped
- 1 bay leaf
- ½ cup dry white wine
- 1 (16-oz.) can whole peeled tomatoes, crushed
- Additional salt and pepper to taste
Brine
- 3 tbsp. capers, rinsed and drained
- 1 tbsp. white wine vinegar
Garnish
- ¼ cup roughly chopped parsley
- Squeezes of fresh lime
How to Make
Stage 1
- In a large skillet, heat 1 tbs of olive oil over high heat
- Add the flank steak and sear until browned on both sides. Each side should get roughly ~2 minutes
- After searing, transfer the meat to a plate
- Deglaze the pan and leftover meat juices with your stock or broth. Remove the broth and set aside in a bowl
Stage 2
- In a crock pot, add the meat, raw sofrito ingredients, and broth together and mix together
- Turn the crock pot on low heat and let cook together for 8 hours. You can occasionally check how the meat is cooking and stir it together as it goes along
Stage 3
- In the half hour before turning off the crock pot (so at the 7.5 hour mark), add the capers and white wine vinegar into the crock pot and stir
- For the pieces of meat that are still intact, remove to a plate and shred with two forks. As soon as you press down on the meat, it should come apart by this point
- Return the meat back to the crock pot to let simmer for 30 more minutes
- After 30 minutes, turn off the crock pot and serve with chopped parsley and/or additional pimientos. This dish also goes famously with rice and beans
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