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Ropa Vieja Old Rags Recipe


Ropa Vieja Old Rags Recipe Lacrenshaw / All my dishes
1 year ago
This is actually not a Mexican, but a Cuban dish. A hearty, beefy stew which takes a little preparation time but simmers quite nicely all by itself after it is put together. The recipe appeared in the 3/7/06 issue of Woman's Day magazine.
Prep:35m Cook:180m Servings:6

Lacrenshaw

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Ingredients
  • Two 1 1/2-pound lean chuck steaks
  • 1 1/2 teaspoons fine sea or Kosher salt
  • Freshly ground pepper to taste
  • 1 teaspoon onion powder
  • 3 tablespoons canola oil
  • 1/2 cup Sofrita
  • 1/4 teaspoon ground cumin
  • 16 ounces Spanish-style tomato sauce
  • 1 1/2 cups water
  • 3 tablespoons alcaparrado (coarsely chopped pimento-stuffed olives)
  • 2 bay leaves
  • 4 ribs of celery, with leaves, in 1/4" dice
  • 3 medium carrots, 1/4" dice
  • 1 cup fresh or thawed frozen peas

Directions
  1. Preheat oven to 350 degrees F. (I make this totally on the stove top)
  2. Season beef on both sides with salt, pepper and onion powder.
  3. Heat the oil in a large Dutch oven.
  4. Sear steaks on both sides (about 10 minutes).
  5. Spoon off most of the fat.
  6. Stir in the Sofrito, the remaining 1 teaspoon salt and the cumin.
  7. Bring to a boil.
  8. Stir in tomato sauce, water, alcaparrado and bay leaves.
  9. Bring back to the boil, cover and simmer (or bake) until the meat pulls apart easily with a fork, 2 to 2 1/2 hours.
  10. Remove meat from pan.
  11. Shred meat coarsely by hand or using two forks.
  12. Return meat to sauce.
  13. Add celery and carrots.
  14. Bring to a simmer and cook 10 to 12 minutes until vegetables are tender.
  15. Stir in peas.
  16. Cook a few minutes more, adding more water, if needed.
  17. Remove bay leaves before serving.
  18. Serve with white rice or small boiled potatoes.

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Comments

binky67 1 year ago said:
I saw Ingrid Hoffman make Ropa Vieja once and it looked so good, I could smell it through the TV.


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