ROPA VIEJA LITERALLY TRANSLATES TO "OLD CLOTHES" IN SPANISH. IT IS A SHREDDED BEEF DISH THAT IS USUALLY MADE WITH A SOFRITO, WHICH IS A TOMATO BASE SAUCE IN SPANISH AND LATIN COOKING. IT IS TYPICALLY MADE UP OF PEPPERS, ONIONS, GARLIC AND CILANTRO. THERE ARE STORE BOUGHT VARIETIES THAT WOULD BE JUST FINE FOR THIS RECIPE, BUT I PREFER TO MAKE MY OWN. THIS IS A STOVE-TOP VERSION BUT CAN EASILY BE DONE IN A SLOW COOKER.
Serves 3-4
1 FLANK STEAK CUT UP INTO THIRDS
1 ONION, PEELED AND SLICED
2 GARLIC CLOVES, CHOPPED
3 BELL PEPPERS, STEMMED,SEEDED AND SLICED
BUNCH OF CILANTRO
RED WINE VINEGAR
LARGE CAN OF TOMATO SAUCE
SMALL CAN OF LOW SODIUM BEEF BROTH
CUMIN
SALT
PEPPER
OLIVE OIL
RICE, COOKED ACCORDING TO PACKAGE
Season steak with salt and pepper
In a large dutch oven or pot, heat a few "glugs" of olive oil over medium-high heat
When the oil just starts to smoke, brown the steak in batches on all sides and set aside on a plate. Add the onions to the pot, season with a pinch of salt. When onions are translucent add the peppers and garlic to the pot. When garlic just starts to brown, pour in a few splashes of red wine vinegar to deglaze the bottom of the pan. Scraping any brown bits stuck to the bottom.
Add the tomato sauce to the pan and season with salt, pepper and cumin to taste.
Return the steak to the pan and just enough beef broth to cover. Cover the pot and simmer for 2-3 hours or until the steak is fork tender.
When the steak is done, remove to a bowl and shred. Return the steak back to the pot and simmer uncovered for about 30 minutes to thicken the sauce up a little.
Serve over rice and garnish with cilantro