Vegan Mushroom Ropa Vieja Recipe 415 Food

ROPA VIEJA

Steps:

• Preheat the oven to 350 degrees.
• Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
• Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
• Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
• Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
• Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
• Serve with white rice and black beans.

VEGAN MUSHROOM ROPA VIEJA RECIPE - (4.1/5)

Steps:

• Slice the mushroom caps thinly. Heat oil in a large sauté pan. Add the mushrooms, season with pepper, onion powder and garlic powder. Cook about 10 minutes until they are browned. Remove from the pan and set aside. Add sofrito, olives, and cumin to the pan. Add more oil if the pan is too dry. Stir in tomatoes, Worcestershire sauce, and water. Add the bay leaves. Let cook for about 4 minutes until the sauce begins to bubble. Return the mushrooms to the pan, bring to a boil, then cover and simmer on low heat about 20 minutes until the mushrooms are soft and have taken on the flavors of the sofrito, olives, cumin, and tomatoes. Remove the mushrooms again and shred with 2 forks or slice them as thinly as possible; thinner than I did in the pictures. Return them to the pan. Add the onion, celery, carrots, and peppers to the pan. Season with salt, to taste. Bring it to a simmer, about 10 minutes or until the vegetables are tender. Add the frozen peas and heat through. Remove the bay leaves. Garnish with fresh parsley. Serve over rice or quinoa, with potatoes or plantains. Enjoy! SOFRITO: Put the onion and peppers in a food processor and pulse until coarsely chopped. With motor running, add remaining ingredients one at a time and process until smooth.