Ropa Vieja (Braised Flank Steak)

Another one of our family's favorite Cuban beef recipes is Ropa Vieja. The flank steak cooks slowly in a highly flavorful broth and is then shredded and cooked with onions and peppers in a tomato sauce that has been enhanced with white wine and seasonings.  When served over white rice, it becomes the perfect latino comfort food.

2 lb flank steak

Braising liquid:

Water to cover steak

1 Onion coarsely chopped

1 Carrot peeled and coarsely chopped

3 cloves Garlic

1 Bay Leaf

1 teaspoon dried Oregano

1 teaspoon salt

1/2 teaspoon pepper

1 Goya Seasoning package

Sauce:

Olive Oil

1 Onion cut in slices

1 Green Pepper cut in slices

4 Cloves Garlic

1 Can Tomato Sauce

1/2 Cup White Wine

1 Package Goya Seasoning

1 Bay Leaf

Salt and Pepper to taste

Cover steak with cold water in deep pot and create a vegetable broth to braise beef.  Add onion, carrot and seasonings and cook over low heat for 2 hours until beef easily pulls apart.

Remove steak from pot and allow it to cool at room temperature. Once it is cool enough to handle, shred steak into strips.

While steak is cooling, heat olive oil over medium low heat and add strips of onion, pepper and chopped garlic once oil is fragrant. Season with salt and pepper once onion is soft.

Add tomato sauce, wine and seasoning and simmer for 20 minutes. Add beef and taste stew for salt and pepper. Cook over low heat another 30 minutes.

Serve with white rice and enjoy!