Ropa Vieja

Name: Ropa Vieja
Yield: feeds 4 to 6
Ingredients: 1 flank steak (1 1/2 to 2 pounds); Kosher salt and black pepper; 2 tablespoons olive oil; 1 carrot, cut in large hunks; 1 medium onion, peeled and quartered; 4 large cloves garlic, crushed; 2 or 3 bay leaves; 2 cups beef broth or stock (to make your own, see page 169); 1/4 cup olive oil; 1 medium onion, chopped; 1 large green pepper, finely diced; 1 or 2 jalapeño peppers, seeded and minced; Pinch plus 2 teaspoons kosher salt; Pinch plus 1 teaspoon black pepper; 4 large cloves garlic, finely chopped; 2 cans (16 ounces each) tomato sauce or 4 cups Mutha Sauce (page 165); 1 teaspoon ground cumin; 2 teaspoons dried oregano; 4 to 6 cups Perfect Rice (page 117); 10 ounces fresh or frozen sweet peas, cooked; 2 red peppers, roasted, peeled, seeded, and cut into strips

January 24, 2012

This Cuban Creole dish, whose name means “old clothes,” knocks me out every time I eat it. You can cook and shred up the flank steak way in advance, then dinner is only half an hour away when you’re hungry for some good robust Latin flavors.

Cooks' Note

The beef can be cooked and shredded a day ahead, if you’ve got the time.

Recipe notes

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