Ropa Vieja

Hola Amigos, bienvenido a mi cocina!Tonight we spent the evening in  Havana.  This recipe is Ropa Vieja which literally translates to "torn clothes".  The reason why it's called this is because the meat is torn and shredded like old worn clothing.  This dish is made with flank steak and is marinated in beer and Adobo seasoning and a Sofrito which is tomatoes, onions and green and red peppers.  A Sofrito is the base for most dishes in Cuban and Latino cuisine. This recipe is a typical Cuban dish and is just screaming with Latin flavor.  Here in New York City our food is as diverse as our people. We have a very large Latino community.  Mostly Puerto Rican and Dominican but some Cubans as well.  We have the largest Puerto Rican population outside of Puerto Rico.  New York City is truly a melting pot of cultures. As a native New Yorker, I am lucky to be able to experience all these ethnic cuisines.   You will find that I will be posting a lot of ethnic recipes as I just love ethnic foods.  So while you are making this recipe, turn on some nice Cuban music and imagine that you are in Old Havana....the days before the Revolution when Havana was a beautiful tropical city.

Here is a link to the way Cuba used to be with some nice Cuban music

Ropa Vieja

Serves 4

Ingredients

1 1/2 lbs. flank steak

3 tbsp Adobo seasoning

 2 tbsp Worcestershire sauce

1 bottle beer

1 tbsp cup extra virgin olive oil

1 medium yellow onion, chopped

1/2 red bell pepper, seeded and chopped

1/2 green pepper, seeded and chopped

4 scallions, white and light green parts only, chopped

1 (14 ounce) can crushed tomatoes

Salt and pepper to taste

Directions

Cut the flank steak into large pieces and place them in a large bowl.  In a small bowl, combine the adobo and the Worcestershire sauce to make a paste.  Rub the paste into the meat, add the beer, and let marinate for 30 minutes in the refrigerator.

Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat.  Reduce heat to low, cover, and simmer until the meat is tender, about 3 hours.

Remove the meat from the pot and reserve the cooking liquid.  Using 2 forks, shred the meat and set it aside.

Heat the oil in a large deep skillet over medium-high heat.  Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes.  Add the tomato paste and the meat back to the pan along with 2 cups of the reserved cooking liquid.  Cover and simmer until the juices cook down, about 15 minutes

Recipe courtesy of Ingrid Hoffman of The Food Network