Ropa Vieja

After hosting a whole slew of family for a couple weeks, LeGreg and I thought my parents might like to have dinner cooked for them.

We were right! Imagine that!

I thought ropa vieja was a stew, based on exactly nothing, but it turned out to be more of a shredded, delicious, soupy meat.

Served with firecracker corn and black beans.

This is out of my favorite cookbook, Isabel's Cantina.

For the meat:
1 flank steak (about 1.5 lbs), cut across the grain into 4 pieces
1 med yellow onion, halved
4 garlic cloves, crushed and peeled
2 bay leaves
1/2 tsp cumin

For the sauce:
2 Tbl olive oil
1/2 med yellow onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
3/4 cup dry white wine
2 Tbl tomato paste
1 chipotle chile in adobo sauce, minced
1/2 tsp salt
3 green onions, green parts only, sliced
1/2 cup sliced green olives (optional)(gross. nope)

To cook the meat, combine the steak, onion, garlic, bay leaves, and cumin in a large pot and add enough water to cover completely. Bring to a boil over high heat and then reduce the heat so the water simmers gently. Cook until the meat is very tender (it will shrink A LOT) and falling apart, 2 to 2.5 hrs.

Remove the meat from the liquid. Strain the liquid, serving the broth but discarding the solids. Place the meat in a bowl to cool. When cool enough to handle, shred the meat into small pieces.

For the sauce, heat the olive oil over medium-high heat. Add the onion, garlic, and bell pepper. Saute until the bell pepper is tender and onion is soft and translucent, about 4 mins. Add the white wine and tomato paste. Stir well and cook for about 5 mins.

Add the reserved broth, the chipotle, and salt. Continue simmering for another 5 mins. Add the beef, stir, and cook until the beef is heated through. The ropa vieja can be stored, covered in the refrigerator, for up to 3 days. Reheat over medium heat before proceeding. Stir in the green onions and garnish with sliced green olives, if desired, before serving.