Recipes » Beef » Ropa Vieja: Chiarello

Ingredients

• 4 pounds skirt steak or flank steak
• 4 medium onions, coarse chopped and separated into 2 parts
• 2 carrots, coarsely chopped
• 3 celery stalk, coarsely chopped
• 2 bay leaves
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 jalapenos, minced
• 2 green bell peppers, seeded and chopped
• 1 tablespoon salt
• 10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
• 1/2 cup finely chopped parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin (dry roasted)

Preparation

In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf.
Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 ½ to 2 hours.

When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve.

Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.

While broth is reducing, heat oil in large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes.
Adjust the salt.

Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat.
Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.