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Recipe for family meals :

Ropa Vieja (Spanish Beef Stew)
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

This particular recipe came from one of the Newsletters.

This is called "ropa vieja (old clothes)" because of its appearance.

Ingredients

1 (1 3/4) lb. beef flank steak, cut into thirds
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 tsp. salt, divided
5 C. water
4 tsp. olive oil
1 large onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
3 garlic cloves, crushed
3 serrano or jalapeño chiles, seeded and minced
1/4 tsp. ground cinnamon
1 (16 oz.) can tomatoes
Capers (for garnish)

Method
  • Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight.
  • Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender. Stir in the garlic, chilies and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes.
  • Remove the beef to a bowl. Strain broth, reserving 2 cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve.

 

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