ropa vieja
This is one of those bowls of food that just makes you want to curl up on the couch and enjoy the snow falling outside, pure comfort. This meal takes some time to prepare as you’ll cook it low and slow, perfect for a relaxing day at home. You choose the vessel for this dish. I’ve served it over creamy polenta and quinoa and black beans. Customize it to fit the likes of your family.
2 LB Flank, Skirt of Flat Iron Steak- trimmed
1 Large Onion- cut into inch wide strips
2 Red Bell Peppers- cut into inch wide strips
5 Garlic Cloves- Minced
1/2 Cup White Wine- ( I use Pinot Grigio)
3 tsp Smoked Paprika
1 TBsp Dried Oregano
2 tsp Cumin
1 TBsp Salt
2 cans Petite Diced Tomatoes (29 oz total)
2 Bay Leaves
1 tsp White Distilled Vinegar
Polenta, Quinoa, Rice or Black Beans for Serving
It is easiest to use a skillet that can go from the stove top into the oven. If you don’t have one, you’ll just need to transfer everything from your skillet to a baking pan before you put it int he oven. In your largest skillet add a little oil and brown your steak on all sides over med/high heat. You’re not cooking it through, just searing it to lock in the juices and get a nice crust on it. Set meat aside once seared. In the same pan, reduce heat to medium, add a little more oil then cook onion and peppers until soft. Once soft add in the garlic and cook 2-3 minutes.
Add the wine and cook until it has evaporated. Add paprika, oregano, cumin and salt and cook for 2 minutes. Add tomatoes with their juice and one can of water. Bring to a boil then reduce to a simmer and cook for 5 minutes. Nestle the meat back into the mixture and add the bay leaves.
Cover and cook at 250 degrees for 3 hours. You could also slow cook this in a crock pot instead of the oven if you’d like.
Cook your choice of grain according to the package directions during the last half hour of cooking time. I really enjoy it over quinoa mixed with black beans, scallions and cilantro, or creamy polenta, super tasty. Once the meat is super tender, remove it from the sauce and thinly slice it (the thinner the better). Stir the meat back into the mixture along with the vinegar. Salt & pepper as desired and serve it over whatever grain/side you choose. This dish freezes beautifully. Enjoy!