SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h55m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
- Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
- Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
- Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
- Combine all ingredients.
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Johan Sonnekus
[email protected]This is one of my favorite recipes to make for a party. It's easy to scale up and it always gets rave reviews. I usually double the recipe and serve it with rice and beans. It's a delicious and festive dish that everyone loves.
Malar Selvi
[email protected]I've made this recipe several times and it never disappoints. The steak is always tender and juicy, and the sauce is packed with flavor. I love that it's a one-pot dish, which makes cleanup a breeze.
Midul Hasan
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the way the steak shreds and absorbs all the flavors from the sauce. I usually serve it with rice and beans, but it's also great on its own.
Lorena Gt
[email protected]I'm a big fan of Cuban food, and this dish is a classic. I love the combination of tender steak, flavorful sauce, and colorful vegetables. It's always a hit when I make it for guests.
Sultan Tipu
[email protected]This recipe is a great way to use up leftover steak. I had some grilled flank steak that I shredded and used in this dish. It turned out great! The sauce was flavorful and the peppers and onions added a nice crunch. I'll definitely be making this aga
shineeca hinkman
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The steak was tender and juicy, and the sauce was tangy and flavorful. I served it with rice and beans, and it was a delicious and satisfying meal.
martins nwokedi
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about the tender steak and the flavorful sauce. I even had people asking for the recipe. It's definitely a keeper!
Kasun Dhananjaya
[email protected]This is one of my go-to recipes for a quick and easy weeknight meal. I usually use skirt steak, which cooks up just as well as flank steak. I also like to add some chopped jalapenos for a little extra spice. It's always a crowd-pleaser!
Martha Nyalat
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The slow-cooking process made the meat incredibly tender and flavorful. The peppers and onions added a nice crunch and sweetness to the dish. I'll definitely be making this again.
Norden Lhamo
[email protected]I tried this recipe last night and it was a huge hit with my family. The steak was fall-apart tender and the sauce was packed with flavor. I served it over rice and it was the perfect comfort food for a chilly evening.
MUHAMMAD IFTIKHAR KHAN
[email protected]This shredded steak dish is a fiesta of flavors! The combination of tender steak, colorful peppers, juicy tomatoes, and aromatic onions creates a symphony of taste in every bite. I highly recommend it for a delightful and satisfying meal.