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Ropa Vieja – Cuban Kitchen
Cooking time 45 minutes
2 1/2 pounds Sirloin Or Flank Steak; cut in half lengthwise
2 whole Bay leaves
1 whole Carrot; sliced
2 whole onions; cut into strips
1 tablespoon oregano
1 medium Red bell pepper; sliced fine
2 cloves garlic
2 tablespoons olive oil
1/2 cup Dry sherry
2 cups whole canned tomatoes
1 teaspoon Ground cumin
Salt and pepper to taste
1. Place the steak, bay leaves, carrot, 1 of the onions and the oregano in a large sauce pan. Cover with water and bring to a boil then simmer for 1 to 1 and 1/2 hours. Drain the meat and let cool. Cut the meat into cubes and shred using your hands and a fork.
2. Cook the remaining onion, bell peppers and garlic in the olive oil until soft. Add the sherry to deglaze the pan followed by the tomatoes and cumin and cook for 15 minutes.
3. Add the shredded meat and cook for a further 30 minutes, season with salt and pepper and serve with cuban rice.