Bongos Ropa Vieja Food

ROPA VIEJA

Steps:

• In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
• When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
• While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
• Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
• Serve with white rice.

ROPA VIEJA (CUBAN BEEF)

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

ROPA VIEJA

Steps:

• Season both sides of flank steak with sazon and place in pot with just enough water to cover and simmer for 2 to 3 hours.
• Remove flank steak and shred with 2 forks. Preserve 1 cup of the liquid.
• Heat oil in skillet on medium, add sofrito and cook for 5 minutes.
• Add 1 cup of the liquid from the pot, tomato sauce and adobo.
• Simmer while stirring occasionally for about 10 minutes.
• Serve over white rice.

ROPA VIEJA

Steps:

• Season meat with salt and pepper.
• Heat 2 tbsp oil in a large pot and brown meat well on both sides.
• Add water. Cover and simmer over low heat 2 ½ hours
• Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
• Heat remaining oil in large pot.
• Sauté onions and garlic apx 2 minute (do not let garlic brown).
• Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
• Cover. Simmer over low heat 20 minute
• Remove bay leaf.
• Serve over rice.