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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 ......
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Servings:
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Ingredients
  • BOILED INGREDIENTS
  • 2 pounds swiss steak
  • 1 1/2 quarts water
  • 1/2 onion, divided
  • 1/2 green bell pepper, divided
  • 2 cloves garlic--small cloves
  • 1 tablespoon salt
  • 1 dash cumin
  • SAUTÉED 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
Directions
PREP
15 mins
COOK
3 hrs
READY IN
4 hrs
    BOILING STEAK:
  • 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.

    SAUTÉEING STEAK:

  • Heat olive oil in skillet that is large enough to hold meat.
  • Sauté 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 sauté 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.
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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.
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Ropa Vieja - Shredded Swiss Steak Recipe - Related Content

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Glossary Terms
ropa vieja Glossary Term
A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.
swiss steak beef Glossary Term
1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.
shredded cheese Glossary Term
steak and vegetable soup Glossary Term
A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.
new york strip steak Glossary Term
The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.
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