Ropa Vieja
Ropa Vieja
This dish is most commonly associated with people of Cuban descent, although many other cultures claim the dish as well. It is basically a flank steak cooked in a slow cooker, The meat is then shredded and served with tortillas. The original recipe called for adding jalapenos early in the cooking process. I think they lost a bit of their zing so maybe adding them closer to the end would be a better idea.
• 1 cup chicken broth
• ¼ cup red wine vinegar
• 2 stalks celery, in large dice
• ½ red onion, medium dice
• 1 red bell pepper, seeded, in medium dice
• 1 tablespoon ground cumin
• 1 pound flank steak, cut so as to be submerged in the liquid.
• ¼ cup cilantro
• 2 whole pickled jalapenos, chopped
In a large crock pot or slow cooker combine the broth, vinegar, celery, onion, pepper and ground cumin. Add the beef making sure to submerge fully in the liquid.
Put the lid on the pot and cook on low for about 8 hours or until the meat easily falls apart. Remove the meat and shred. Add the meat back to the pot and add the cilantro and jalapenos. Allow to heat through for about 15 minutes.
Using a slotted spoon, remove the meat and vegetables to a bowl. Serve with warm flour tortillas. I like to squeeze some lime juice over the meat and use some sour cream on the tortillas.