Ropa Vieja (Shredded Beef in Creole Sauce) Recipe

  • Serves: 8
  • 2 pounds flank steak
  • 2 chicken broth cubes
  • 1/3 cup olive oil
  • 1 onion, sliced (large)
  • 1 green pepper, sliced (large)
  • 1 can tomato sauce (16 ounce can)
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon Accent
  • 1 bay leaf (large)
  • 1/2 cup sherry wine
  • 1 teaspoon cumin
  • Garnish
  • 1 can pimientos (2 ounce can)
  • 1 can green peas (8 ounce can)
THE DAY BEFORE: In a large sauce pan, place the flank steak and add water until the meat is covered. Add 2 chicken broth cubes. Boil for 2 hours or until meat is tender at medium low heat. Let it cool. Cut the flank steak in two or three parts. Shred meat and refrigerate (meat will look like thin spaghetti).

THE NEXT DAY: In a large saucepan heat the oil at medium heat. Add minced garlic and sauté with the onions and peppers. Add the rest of the ingredients and shredded beef. Cover and cook over low heat for 20 to 25 minutes stirring to avoid sticking. When ready, place in a serving dish and remove bay leaf. Decorate with pimientos and green peas.

NOTE: Serve with white rice.

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