The Beef:
- 2 pounds beef flank steak
- 1 Tbsp vegetable oil
- 6 cups beef broth
- ½ tsp whole cloves
- 4 garlic cloves
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp chopped fresh cilantro
- Salt
Ropa Vieja Recipe:
- ½ cup vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- ½ can (3 ounce) tomato paste
- 1 Tbsp olive oil
- 1 Tbsp white vinegar
For the beef: In a large skillet or large pot, place all the ingredients for the BEEF. Bring to a boil and then reduce the heat and simmer on low heat for 2 hours until the beef is very tender.
Remove the meat from the broth and reserve the broth. Once the meat has cooled a bit, then shred the beef and reserve 1 cup of the broth.
To make the Ropa Vieja: Heat the ½ cup vegetable oil in a skillet over medium heat. Add the onions, red and green peppers and saute until the onions are soft.
Add the garlic and cook for 2 minutes. Add the tomato sauce, tomato paste and 1 cup of the reserved beef broth, bring to a boil, and reduce to a simmer.
Add in the shredded beef and cook over low heat, covered for 20 minutes. Add the olive oil and vinegar. Adjust the seasonings and serve with plantains.
Recipe Credit: Robyn Webb
