Ropa Vieja (BRW)

Shredded Stewed Beef from Cuba.  Ropa Vieja is Spanish for old clothes.

• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 to 3 pounds flak steaks, split in half lengthwise (with the knife held parallel to the cutting board)
• salt and black pepper to taste
• 1 yellow onion, halved (unpeeled), each half stuck with a clove
• 5 garlic cloves
• 1/4 cup extra virgin olive oil
• 1 tablespoon cumin seeds
• 1 cinnamon stick or 1 teaspoon ground cinnamon
• 2 large yellow or white onions, thinly sliced
• 1 or 2 red bell peppers, stemmed, seed, and cut into 1/2-inch strips
• 4 plum tomatoes, coarsely chopped, or one 8-ounce can whole tomatoes, drained and chopped
• 3 tablespoons capers, soaked if salted, drained if in vinegar
• Lime wedges for serving
• Tabasco or other hot sauce for serving

 

Mise en place.

Onions stuck with cloves.

Onions thinly sliced on the mandoline and the ground cinnamon.

Browning the steaks.

Braised for 2 hours.

Setting them aside to build the sauce in the pan.

Cook the garlic paste and cumin seeds until fragrant and lightly colored.  Then add the onions and cook until they are deeply golden.

The cinnamon stick is added with the first group of ingredients and the ground cinnamon with the latter.

Add the bell pepper and cook until they soften slightly.

Add the strained braising liquid and tomatoes and reduce.

Shredded beef.

Beef warmed through in sauce and served over brown rice.  The capers were a very nice touch.