In honor of St. Anthony we will be serving 
Ropa Vieja (Cuban-Style Shredded Beef) with rice

Ropa Vieja is Spanish for “old clothes"
(National Dish of Cuba)

Ingredients

​

Boiling Ingredients

• 2 pounds flank steak, cleaned

• 1 1/2 quarts water

• 1 onion, divided & cleaned

• 1/2 green bell pepper, divided & cleaned

• large carrot cut in half

• 1 large stalk celery cut in half

• 2 cloves garlic - cleaned

• 1 TBSP salt

• dash cumin

• dash black pepper

• 2 bay leaves

​​

Sautéed Ingredients

• 2 tablespoons olive oil

• 2 onion, sliced long & thin

• 1 of each large green red and yellow bell pepper, thinly sliced

• 2 tsp dried oregano

• 2 tsp ground cumin

• 2 tsp sweet paprika

• 1 tsp smoked paprika

• 1 c beef stock (broth from meat)

• 1/2 c dry white wine

• 1 16 oz can crushed tomatoes

• 1 6 oz can tomato paste

• salt to taste (TT)

• pepper to taste (TT)

• 1/2 c thinly sliced Roasted Red Peppers drained

• 1/4 c Green Olives

• 1/4 c cup chopped fresh parsley

​

Directions:
 

1. Place flank steak in stock pot with water.

2. Add boiling ingredients: onion, green pepper, parsley stalk, celery, bay leaves, carrot, salt, garlic, and cumin.

3. Bring water to a boil and then reduce heat and simmer for 2 1/2 hours or until flank steak becomes tender and easily shredded.

4. Strain the stock and discard boiling vegetables.

5. Allow the meat to cool and then shred, holding meat with one fork and pulling apart with another fork.

6. Heat olive oil in skillet that is large enough to hold meat.

7. Sauté second onions and peppers and saute until onions are brown and translucent. Add the garlic, the spices and cook for another minute.

8. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.

9. Place shredded steak into the skillet and combine with other ingredients.

10. Stir in the roasted red peppers and green olives. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

11. Serve over bed of cooked white rice garnished with peas or use as a sandwich filling.