Name: Traditional Ropa Vieja with Braised Beef, Peppers, and Onions
Yield: 8 servings
Ingredients: 3 undefined skirt steaks or flank steaks, trimmed; 2 undefined quarts water; 2 undefined carrots, chopped coarse; 1 undefined large onion, chopped coarse; 2 undefined celery ribs, chopped coarse; 1 undefined bay leaf; 3 undefined garlic cloves, crushed lightly; 1 undefined teaspoon dried oregano; 1 undefined teaspoon ground cumin; 1 undefined teaspoon salt; 0.25 undefined teaspoon whole black peppercorn; 2 undefined green bell peppers, cut into ¼ inch strips; 1 undefined red onion, cut into ¼ inch strips; 4 undefined tablespoons olive oil; 14 undefined canned whole tomatoes, with juice, chopped; 3 undefined tablespoons tomato paste; 3 undefined garlic cloves, minced; 1 undefined teaspoon ground cumin; 0.25 undefined teaspoon dried oregano; 2 undefined red bell peppers, cut into ¼ inch strips; 2 undefined yellow bell peppers, cut into ¼ inch strips; 1 undefined cup frozen peas, thawed; 0.5 undefined cup Spanish olives with pimento, drained and halved; 2 undefined tablespoons olive oil; 2 undefined teaspoons cumin seeds; 0.25 undefined teaspoon saffron, crumbled; 2 undefined unconverted long grain rice; 4 undefined cups water; 0.75 undefined teaspoon salt

Ready in: 3h 50 mins

Serves: 8 servings

Ingredients: 29

Experience the rich flavors of this classic Cuban dish, Ropa Vieja. Tender skirt steaks or flank steaks are slow-braised with a flavorful medley of vegetables and spices, creating a hearty and satisfying stew. Serve this savory dish over a bed of fragrant yellow rice for an unforgettable culinary experience.

Ingredients

3	skirt steaks or flank steaks, trimmed
2	quarts water
2	carrots, chopped coarse
1	large onion, chopped coarse
2	celery ribs, chopped coarse
1	bay leaf
3	garlic cloves, crushed lightly
1	teaspoon dried oregano
1	teaspoon ground cumin
1	teaspoon salt
¹⁄₄	teaspoon whole black peppercorn
2	green bell peppers, cut into ¼-inch strips
1	red onion, cut into ¼-inch strips
4	tablespoons olive oil
14	canned whole tomatoes, with juice, chopped
3	tablespoons tomato paste
3	garlic cloves, minced
1	teaspoon ground cumin
¹⁄₄	teaspoon dried oregano
2	red bell peppers, cut into ¼-inch strips
2	yellow bell peppers, cut into ¼-inch strips
1	cup frozen peas, thawed
¹⁄₂	cup Spanish olives with pimento, drained and halved
2	tablespoons olive oil
2	teaspoons cumin seeds
¹⁄₄	teaspoon saffron, crumbled
2	unconverted long-grain rice
4	cups water
³⁄₄	teaspoon salt

Instructions

1.	Serve the Ropa Vieja with the yellow rice.

Nutrients

The following values are based on a single serving of this recipe.

Calories	701.6 kcal
Protein	52.4 g
Fat	29.5 g
Carbohydrates	55.3 g
Fiber	5.1 g
Sugar	7.4 g

Published on Aug 15, 2024 by Luminița