Traditional Ropa Vieja with Braised Beef, Peppers, and Onions

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 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
¼	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
¼	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
½	cup Spanish olives with pimento, drained and halved
2	tablespoons olive oil
2	teaspoons cumin seeds
¼	teaspoon saffron, crumbled
2	unconverted long-grain rice
4	cups water
¾	teaspoon salt

Instructions

• 1. Serve the Ropa Vieja with the yellow rice.

Aug 15, 2024