This dish was inspired by my Best Friend and this week just so happened to be her birthday!(We celebrate for more than just one day!)So a humungous Happy Birthday to you!!!
While we were living together in Delray Beach, she discovered what would become one of our favorite restaurants. Her parents had come down for a visit and she took them to the "new" restaurant on the strip, Cubana el Ray. She came home so excited for us to go and I just had to try the Ropa Vieja.
On my very first visit and my very first bite, I fell in love with it. A delicious slow cooked shredded flank steak served over Cuban rice and beans. How could you not love that?!?
It wasn't until now, unfortunately, that I decided to try and recreate one of our favorite meals!
Ropa Vieja
1 (2lb) flank steak
3 tablespoons olive oil, divided
1 tablespoon garlic powder
2 teaspoons salt
1 1/2 teaspoons pepper
1 red onion, sliced1 red bell pepper, sliced
1 jalapeno, diced
5-6 garlic cloves, minced
2 chipotles in adobo and sauce
1/2 cup dry white wine
3 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dry mustard
2 teaspoons salt
1 1/2 teaspoon pepper
3 tablespoons tomato paste
1/2 cup ketchup
1 (15 oz) can fire roasted diced tomatoes
1 can beef stock
In a dutch oven heat 1 tablespoon of olive oil over medium high heat. Season the flank steak with garlic powder, salt and pepper. Sear the steak on both sides, about 3 minutes a side. Remove and set aside.
In the same dutch oven, over medium heat, add 1 tablespoon of olive oil and onions. Season with salt. Cook the onions slowly until caramelized, 20-30 minutes. Remove the onions and place in the bottom of your slow cooker.
Place the flank steak and all of its juices on top of the caramelized onions.
To the dutch oven add another tablespoon of olive oil, the red bell pepper and jalapeno. Cook for 3 minutes. Add the garlic and cook for another 2 minutes. Add the chipotles in adobo and about 1 tablespoon of the sauce. Cook for another 2 minutes. Add the white wine and cook completely down.
Add the brown sugar, onion powder, garlic powder, cumin, chili powder, dry mustard, salt and pepper. Cook for 3 minutes, toasting the spices. Add the tomato paste and ketchup and mix well. Pour in the fire roasted tomatoes, mixing well. Add the beef stock and bring to a simmer.
Pour the bell pepper mixture over the flank steak in the crock pot. Make sure the steak is covered. If not add more beef stock or water.
Cook the Ropa Vieja on low heat for 8 hours. I tasted the mixture throughout the cooking process and added more salt when needed.
Remove the flank steak and shred. Place back in the slow cooker and mix well.
Serve over Cuban rice and beans (blog to come!)
I mean where has this been all of my life??? not to brag but..."Nailed It!"
Simply,
Meg
Adapted from Lauren Ariza
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