Ropa Vieja
A traditional Cuban dish, Ropa Vieja is full of spices and flavor that will knock you off your feet. A hearty dish for those rainy days.
INGREDIENTS
- 6 pounds Show Me Beef flank steak – SGC# 277147
- 3/4 cup Delicioso Adobo seasoning – SGC# 434576
- 1/2 cup Worcestershire sauce – SGC# 125245
- 6 bottles beer
- 1/2 cup canola oil – SGC# 054472
- 2 medium yellow onions, chopped – SGC# 191966
- 2 red bell peppers, cored, seeded, ribbed and chopped – SGC# 193277
- 2 green bell peppers, cored, seeded, ribbed and chopped – SGC# 192434
- 6 scallions, white and light green parts only, chopped – SGC# 192014
- 1 (28-ounce) can crushed tomatoes – SGC# 080051
- 1 (6-ounce) can tomato paste – SGC# 081101
- Salt and freshly ground black pepper – SGC# 052100 & 169540
DIRECTIONS
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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.
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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.
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Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
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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.
