Margaritas Cuban Ropa Vieja Food

CUBAN ROPA VIEJA

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

CUBAN ROPA VIEJA

Steps:

• Heat vegetable oil in a large skillet over medium-high heat.
• Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to slow cooker.
• Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
• Stir until well blendedl.
• Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
• When ready to serve, shred meat, and serve with tortillas or rice.

ROPA VIEJA

Steps:

• Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, parsley, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. Bring to a boil, reduce the heat so that the liquid just simmers, and cook the brisket until the meat is tender enough to shred, 2 to 3 hours. Remove the meat from the cooking liquid and set aside until cool enough to handle. Strain the cooking broth through a fine-mesh sieve and discard solids. Reserve 1 1/2 cups of the broth for the ropa vieja and use the remaining broth for another purpose.
• When the meat has cooled, shred it into 3 to 4-inch strands. Set aside.
• Combine the minced garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a mortar and pestle and work into a smooth paste. Set aside.
• In a large skillet, heat the olive oil and add the sliced onion. Saute until translucent, about 4 minutes. Add the garlic paste and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, reserved beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir to combine, and cook, covered, for 30 to 40 minutes, or until the meat is fork tender and falling apart, coated with a thick sauce, and the flavors have come together. If the sauce gets too thick, add a bit more of the reserved beef broth. Taste and adjust the seasoning, if necessary. Remove the bay leaf and serve, garnished with the pimiento slices, lime juice and cilantro, if desired.

ULTIMATE ROPA VIEJA

Steps:

• Pat the beef dry and sprinkle with salt and freshly ground black pepper.
• Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
• Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
• Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
• Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
• Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
• Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

MARGARITA'S CUBAN ROPA VIEJA

Steps:

• Brown the flank steak and then transfer to crock pot or deep roast pan.
• Sautee' green peppers and when softened, add onion, and garlic and seaxonings.
• Once softened, add tomatoes. Stir together and pour over flank steak.
• Add red wine to mixture and stir inches Flank steak should now be fully submerged in the sauce.
• Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.
• After an hour, remove the meat from the liquid and let sit for ten minutes.
• Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.
• Return the stringy flank steak back to the liquid,.
• Add raisins, green olives and sugar. Simmer covered another twenty minutes.
• Serve on a bed of rice. http://www.cubancuisine.co.uk.