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Ropa Vieja

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Daytime

Published: November 9, 2009

Ingredients:

1 lb. flank steak
2 cups broth from flank steak
16 oz. tomato sauce
1 lime
4 cloves garlic, mashed
1 medium white onion, chopped
1 medium green bell pepper, chopped
1.5 tsp. cumin
1 bay leaf
2 tsp. oregano
2 tsp. white vinegar
1 cup dry white wine
2 sprigs of fresh rosemary
1.5 tsp. salt, parted

Method:

Cut excess fat from flank steak. Bring 1 gallon and 1/2 tsp. salt water to boil in large pot and place entire and whole piece of steak in it. Add bay leaf. Cover and cook on high for 2 hours or until steak is tender. Reserve 2 cups of broth and discard remaining. Remove and place on large plate. Cover and and let cool for 10-20 minutes. Using your bare hands, pull steak apart into 1/2" wide pieces. Squeeze entire lime and evenly spread garlic on steak. Cover and let sit for 30 minutes. In same large pot, add tomato sauce, reserved broth, shredded steak (with juices and garlic), rosemary onion, pepper, salt and spices. Stir well. Bring heat to medium-high and cook covered for 30-35 minutes. Stir in white cooking wine and vinegar. Cook on medium for another 15 minutes.

Serve with white rice and a green vegetable side. For sandwiches, lightly toast an onion sandwich bun and add 4 oz. shredded steak to it.

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