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Ropa Vieja - Shredded Swiss Steak Recipe

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This traditional Cuban dish has a tasty array of seasonings and vegetables to provide a robust flavor for the shredded beef, especially if allowed to season for a day after making.

Ropa Vieja - Shredded Swiss Steak Recipe (+)

Directions

Place swiss steak in large pot with water. Add half of onion, half of green pepper, salt, garlic, and cumin. Bring water to a boil and then reduce heat and simmer for 2 1/2 hours or until swiss steak becomes tender and easily shredded.
Remove from heat and allow to cool. When cool, remove meat and shred, holding meat with one fork and pulling apart with another fork.
SAUTÃ‰EING STEAK:
Heat olive oil in skillet that is large enough to hold meat.
SautÃ© second half of onion, a minced clove of garlic, second half of chopped green pepper, a seeded chile pepper of choice (depending on the intensity desired), and sautÃ© until onion is translucent. Add shredded swiss steak to the skillet and combine with other ingredients. Add tomato sauce, tomato paste, and meat broth mixing into shredded meat. Add salt and pepper.
Cook for 40 minutes or so.
Serve over bed of cooked rice garnished with peas or use as a sandwich filling.

Prep Time: 15 minutes

Cook Time: 3 hours

Serving Size: 1 cup

Servings: 4

Enter desired servings:

Ingredients

		BOILED INGREDIENTS
-		2 pounds swiss steak
-		1 1/2 quarts water
-		1/2 1 onion, divided
-		1/2 1 green bell pepper, divided
-		2 cloves garlic--small cloves
-		1 tablespoon salt
-		1 dash cumin

		SAUTÃ‰ED INGREDIENTS
-		2 tablespoons olive oil
-		1/2 onion, chopped
-		1/2 green pepper, chopped
-		1 poblano chile pepper, seeded (or select intensity desired)
-		2 cloves garlic, minced
-		15 ounces can, tomato sauce
-		6 ounces can, tomato paste
-		1 cup water that steak was boiled in or 1 can meat broth
		salt
		pepper

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