Shared by Malena Svarch
Shared by Malena Svarch
Ropa Vieja (Beef Braised With Tomatoes and Spices)
Yield: 8 servings
Ropa Vieja (Beef Braised With Tomatoes and Spices)
Yield: 8 servingsFamily Journey
Havana, Cuba
New York City
This recipe was shared by Malena Svarch. Read more about her family in "Even 1,300 Miles from Home, A Young Cook Remembers Havana" and try her recipes for tostones and pastelitos (sweet hand pies filled with guava and cheese).
Ingredients
For the meat:
- 2 pounds flank steak
- 2 bay leaves
- ½ yellow onion, peeled and cut in half
- 4 cups chicken stock
For the sofrito:
- ¼ cup of olive oil
- 1 medium red bell pepper, cut into ¼ inch slices
- 1 medium green bell pepper, cut into ¼ inch slices
- 1 ½ yellow onions, sliced
- 3 garlic cloves, sliced
- 28 oz. can of tomato puree
- 1 ½ cups white wine
- 1 teaspoon of cumin
- ½ teaspoon of smoked paprika
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 bay leaf
For the rice:
- 1 tablespoon olive oil
- 2 cups of jasmine rice
- 1 garlic clove, peeled and crushed but left whole
Preparation
Step 1
Place the meat, bay leaves, garlic, onion and chicken stock in a pressure cooker set over high heat. Cook until the meat is tender and easily shreddable, about 35-40 minutes. If you do not have a pressure cooker, place ingredients in an oven-safe pot with a lid and braise at 325°, until meat is tender and shreddable, 2-2 ½ hours. Once meat is braised, shred with a fork.
Step 2
Heat the olive oil in a medium pot over high heat. Add the red and green bell pepper and sauté for 5 minutes to soften. Add the onion and garlic and sauté for 3-5 more minutes. Add the tomato puree, wine, cumin, smoked paprika, salt and pepper. Cover and cook over medium heat for 15 minutes until the sauce thickens.
Step 3
Add the meat and stir to combine with the sauce. Add the bay leaf. Cover and cook for 5 minutes. Taste and adjust for seasoning.
Step 4
Serve immediately with rice (see below), freshly sliced avocado, and tostones.
Step 5
Heat the oil and crushed garlic clove over medium heat in a medium saucepan. Add rice and mix to coat with oil. Add 4 cups of water and ½ teaspoon of salt. Cover and simmer over medium heat for 15 minutes. Turn off heat and let sit for 5 more minutes. Fluff and serve.
