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Ropa Vieja (Spanish Roast Beef) Recipe

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This recipe for Ropa Vieja (Spanish Roast Beef) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEAT:
2 lbs. flank steak
1 bay leaf
1 small onion
1 tomato
1 celery stalk
1 TBSP salt

SAUCE:
¼ c. olive oil
1 small onion, grated
½ green bell pepper
2 cloves garlic, minced
1 bay leaf
½ tsp. oregano
¼ tsp. cumin
1 can tomato sauce (10½ oz.)
¼ tsp. sugar
1 TBSP red wine vinegar
½ c. stock (this will be made from the Meat above)
1 tsp. salt
¼ c. Burgundy wine
Directions:
Directions:
Place flank steak, bay leaf, onion, tomato, celery and salt in a sauce pan. Cover with cold water and bring to a rapid boil. Skim top several times. Lower heat and cook until meat is tender -- about 1 hour. Allow meat to cool in stock that was just made and then move meat to a platter. Shred meat. Strain the stock and reserve for the sauce.

Heat oil in skillet. Add grated onion and green bell pepper. Saute until translucent. Add garlic, bay leaf, oregano, cumin. Cook for 5 minutes. Combine tomato sauce, sugar, vinegar, stock, salt and wine. Add this to the saute pan. Stir to mix well and bring to boil. Lower heat and cook for 30 minutes, stirring occasionally.

In a 2 ½ quart pot with cover, place the shredded meat. Cover with sauce and simmer for 20-30 minutes.

Serve over white rice for a complete meal.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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